Mulligatawny Soup

Ingredients

• 1 cup (200g) red lentils 1 cup (200g) red lentils
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon (15g) curry powder 1 tablespoon (15g) curry powder
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) ground coriander 1 teaspoon (5g) ground coriander
• 1/2 teaspoon (2.5g) turmeric powder 1/2 teaspoon (2.5g) turmeric powder
• 1/2 teaspoon (2.5g) garam masala 1/2 teaspoon (2.5g) garam masala
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 tablespoons (30ml) lemon juice 2 tablespoons (30ml) lemon juice
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 12g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the lentils under cold water until the water runs clear. Set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
3. 3.
   Add the minced garlic, curry powder, cumin, coriander, turmeric, and garam masala to the pot. Stir well to coat the vegetables in the spices and cook for an additional 2 minutes.
4. 4.
   Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth.
6. 6.
   Return the soup to the pot and stir in the coconut milk and lemon juice. Season with salt and pepper to taste.
7. 7.
   Simmer the soup for an additional 5 minutes to allow the flavors to meld together.
8. 8.
   Serve the Mulligatawny Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lentils — Make sure to rinse the lentils thoroughly before using to remove any dirt or debris.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier version, add a chopped chili pepper along with the other vegetables.
• Adjust the consistency of the soup by adding more vegetable broth if desired.
• Serve the Mulligatawny Soup with a squeeze of fresh lemon juice for an extra burst of tanginess.
• Customize the soup by adding other vegetables such as potatoes or bell peppers.
• To make it heartier, serve the soup with cooked rice or naan bread.

Serving advice

Serve the Mulligatawny Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh cilantro for added freshness and color. Accompany the soup with warm naan bread or steamed rice for a complete and satisfying meal.

Presentation advice

When serving Mulligatawny Soup, use a deep bowl to showcase its vibrant color and creamy texture. Place a small bunch of fresh cilantro on top of the soup as a garnish. Serve with a side of warm naan bread or a scoop of steamed rice for an inviting presentation.