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Mulligatawny Soup [Veg.]
A curried vegetable broth with rice, lentils, and coconut milk [Vegetarian version].
The name of this classic Anglo-Indian soup derives from the Tamil (Southern-India) words «molegoo» (pepper) and «tunes» (water). It became so popular with all Britons living in the Imperial Raj, that they brought the recipe back home with them, adding variations at various times and places.
Ingredients
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3/4 cup |
green-brown lentils (dried), rinsed and drained |
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150 g |
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1 1/2 |
onions, finely chopped |
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300 g |
|
1 1/2 clove |
garlic, finely chopped |
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|
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3 stalks |
celery, finely chopped |
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220 g |
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2 |
carrots, finely chopped |
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200 g |
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5 tsp |
butter, unsalted |
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22 g |
|
5 tsp |
canola oil |
|
25 mL |
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3/4 |
dried chili peppers, minced |
|
0.4 g |
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1/2 tbsp |
curry powder |
|
5 g |
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6 cups |
vegetable broth |
|
1.5 L |
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1/2 cup |
basmati rice |
|
90 g |
|
1 |
apples, finely diced |
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180 g |
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3 tbsp |
lemon juice, freshly squeezed |
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1 lemon |
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3/4 cup |
unsweetened coconut milk |
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190 mL |
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3 tbsp |
fresh cilantro |
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6 g |
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salt to taste |
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ground pepper to taste |
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Before you start
It is not necessary to soak the lentils in advance.
Method
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Rinse and drain the lentils then set aside.
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Finely chop the onion, garlic, celery and carrot. Heat the butter and oil in a pot over medium-low heat. Sauté the vegetables 5-6 min until the onion is translucent. Add the minced chili pepper and the curry powder. Cook 1 min with constant stirring. Pour in the broth, add the lentils, and bring to a boil. Reduce the heat, cover, and simmer 30 min, until the lentils are cooked.
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While the soup is simmering, cook the basmati rice separately, then add it to the soup.
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When the soup is done, adjust the seasoning, then add the finely chopped apples. Cook a couple of minutes just to warm up. Stir in the lemon juice, then blend in the coconut milk. Serve in bowls with a sprinkling of fresh cilantro leaves.
Claims
- Free :
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Added Sugar
- Source of :
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Copper, Niacin, Pantothenic Acid, Phosphorus, Selenium, Vitamin B1, Vitamin B2, Vitamin B6, Vitamin C, Vitamin E, Zinc
- Good source of :
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Fibre, Iron, Magnesium, Potassium, Vitamin K
- Excellent source of :
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Folacin, Manganese, Vitamin A
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (320g)
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Amount
% DV*
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* DV = Daily Value
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Calories
240
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Fat
10 g
15 %
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Saturated 6 g
+ Trans 0.1 g
32 %
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Cholesterol
5 mg
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Sodium
500 mg
21 %
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Carbohydrate
31 g
10 %
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Fibre
4 g
17 %
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Sugars
7 g
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Protein
8 g
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Vitamin A
30 %
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Vitamin C
20 %
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Calcium
4 %
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Iron
20 %
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More info
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