Description
A heartwarming Mulligatawny Soup recipe that combines fragrant curry, hearty lentils, and a touch of sweetness from apple, perfect for cozy nights.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 1 apple, peeled and diced
- 1 cup coconut milk
- Salt and pepper, to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Sauté until soft and translucent, about 5-7 minutes.
- Stir in the minced garlic and curry powder, cooking until fragrant, about 1 minute.
- Add the rinsed red lentils, vegetable broth, and diced apple. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes, or until lentils are tender.
- Stir in the coconut milk and season with salt and pepper. Blend if desired for a smoother texture.
- Ladle into bowls and garnish with fresh cilantro. Serve with warm bread.
Notes
For a thicker soup, simmer an extra 5-10 minutes. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 7g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg