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Mulligatawny - Stovetop Version
Mulligatawny is a traditional Indian curry soup and there are many variations. Some versions have meat in them and others do not. This is a vegetarian version. It is a hearty and delicious one pot meal. From One Pot Comfort by Meredith Laurence
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 15 min🔥 Cook: 35 min👤 Meredith Laurence📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- dutch oven
- oven
- pot
📝 Preparation Steps
1
Pre-heat a large 6-quart Dutch oven over medium heat.
2
Add the oil and sauté the onion, carrots and celery until they start to become tender – about ⏱️ 5 minutes. Add the garlic, ginger, spices and salt and stir well. Sauté for a minute or two. Stir in the tomato, apples and lentils and add the stock or water. Bring the mixture to a simmer for ⏱️ 30 minutes.
onion (finely chopped)1carrots (finely chopped)2garlic (minced)2 clovessalt2 teaspoonsapples (peeled and diced)2
3
Purée roughly half the mixture and return it to the pot. Stir in the coconut milk and season to taste with salt, pepper and a squeeze of lime. Thin the soup to your desired consistency with water.
coconut milk (not light)15 ouncesalt2 teaspoons
4
Serve with fresh cilantro and roasted nuts on top.
fresh cilantro (chopped)
Nutrition Facts
calories
392 kcal
fat Content
19 g
serving Size
1 serving
fiber Content
17 g
sugar Content
11 g
sodium Content
1593 mg
protein Content
14 g
carbohydrate Content
47 g
saturated Fat Content
16 g
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