Vegetarian Mulligatawny
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Indian
Ingredients
  • Olive oil
  • 2 onions, finely chopped
  • 4 cloves garlic, crushed
  • 3 tsp fresh ginger, grated
  • 2 carrots, chopped
  • 2 Granny Smith apples, peeled, cored and chopped
  • 1 large tin diced tomatoes
  • 2 Tbsp curry powder
  • 1 tsp cumin
  • 1 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp dried thyme
  • ¼ tsp chili flakes
  • ½ cup dried red or yellow lentils
  • 3 cups chicken or vegetable stock
  • 1 tin coconut milk
  • Salt and pepper, to taste
  • .
  • Garnish:
  • Lemon or lime wedges
  • Fresh cilantro
  • Plain yogurt or coconut cream
Instructions
  1. Heat a glug of olive oil in a large pot over medium heat. Add onions and cook, stirring frequently, until softened. Add garlic, ginger and carrots and continue to cook for 7 minutes, stirring occasionally.
  2. Add apples, diced tomatoes and all the spices and stir well. Add lentils and stock. Bring to a boil then lower heat to a simmer and cook for 20 minutes, stirring occasionally.
  3. Remove from heat and stir in coconut milk. Using an immersion blender, blitz the soup to your desired consistency (I like mine smoother, like a chowder, but others prefer more chunks). Salt and pepper, to taste.
  4. Serve with a squeeze of fresh lemon or lime and a sprinkle of fresh cilantro. For an added touch, you can add a dollop of cool plain yogurt or coconut cream on top as well.
Recipe by Port and Fin at https://portandfin.com/vegetarian-mulligatawny/