Mulligatawny soup

Mulligatawny soup

A delicious Indian soup with lentils, vegetables, and spices.

Ingredients (4 servings)
1
Ingredient: Red lentils
Quantity: 1 cup )
Preparation: rinsed
2
Ingredient: Water
Quantity: 4 cups
3
Ingredient: Onion
Quantity: 1 )
Preparation: finely chopped
4
Ingredient: Carrot
Quantity: 1 )
Preparation: diced
5
Ingredient: Celery stalk
Quantity: 1 )
Preparation: diced
6
Ingredient: Garlic cloves
Quantity: 2 )
Preparation: minced
7
Ingredient: Ginger
Quantity: 1-inch piece )
Preparation: grated
8
Ingredient: Curry powder
Quantity: 2 teaspoons
9
Ingredient: Cumin powder
Quantity: 1 teaspoon
10
Ingredient: Turmeric powder
Quantity: 1/2 teaspoon
11
Ingredient: Cayenne pepper
Quantity: 1/4 teaspoon
12
Ingredient: Coconut milk
Quantity: 1 cup
13
Ingredient: Lemon juice
Quantity: 2 tablespoons
14
Ingredient: Salt
Quantity: to taste
15
Ingredient: Cilantro
Quantity: for garnish )
Preparation: chopped
Nutrition / 100 g

Calories: 110
Protein: 5g
Carbohydrates: 17g
Fat: 3g
Cholesterol: 0mg

Preparation

1
In a large pot, combine the rinsed red lentils and water. Bring to a boil and then reduce heat to low. Simmer for 15-20 minutes or until lentils are soft.


2
Meanwhile, heat some oil in a separate pan. Add the chopped onion, diced carrot, and diced celery. Saute until the vegetables are softened.


3
Add the minced garlic, grated ginger, curry powder, cumin powder, turmeric powder, and cayenne pepper to the pan. Stir well and cook for 1-2 minutes.


4
Transfer the cooked lentils to the pan with the vegetables and spices. Mix everything together.


5
Pour in the coconut milk and lemon juice. Stir well and simmer for another 5 minutes.


6
Season with salt to taste. Garnish with chopped cilantro.


7
Serve hot and enjoy!