Mulligatawny Soup
Servings: 6
Calories: 227kcal
Ingredients
- olive oil
- 1 small onion or 1/2 onion, diced small
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1-2 tsp ginger, freshly grated
- 1 tbsp curry paste
- 1 tsp garam masala
- 2 bay leaves
- salt and pepper
- 10 cups stock
- 1/2 cup red lentils, washed and picked through
- 1 green apple, diced
- 1 can coconut milk
- 3/4 cup cooked rice, cooled
- cilantro, chopped for garnish
- 1 lime, cut into wedges to squeeze on top
Instructions
- heat oil in a sauce pan over medium-high heat.
- Add onions, celery and carrots cooking until onions are getting soft, 5-10 minutes. Add garlic and ginger sauteeing for 1-2 minutes.
- Mix in curry paste and garam masala, let cook for 1-2 minutes.
- Toss in bay leaves, a good pinch salt and pepper, and pour in your stock. Bring soup to a boil; reduce heat to medium and simmer for about 15 minutes.
- Stir in lentils and continue to cook until they are tender, about 15 minutes. Add green apple and coconut milk.
- Do not let coconut milk boil, but cook for a couple minutes more. Stir in your rice.
- Ladle into bowls and serve with cilantro sprinkled on top and a squeeze of fresh lime.
Nutrition
Serving: 1cup | Calories: 227kcal | Carbohydrates: 24g | Protein: 4g | Fat: 14g | Saturated Fat: 12g | Sodium: 1592mg | Potassium: 327mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4641IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 3mg