Ingredients with Measurements:
- 1 cup red lentils, rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 apple, peeled and chopped
- 1 tbsp curry powder
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1/2 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, sauté the onion, garlic, and ginger until fragrant.
2. Add the carrots, celery, and apple and cook for 5 minutes.
3. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and cook for another minute.
4. Add the lentils, vegetable broth, and diced tomatoes. Bring to a boil and then reduce heat to a simmer.
5. Cover and cook for 20-25 minutes or until the lentils are tender.
6. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup to a blender and blend in batches.
7. Stir in the coconut milk and season with salt and pepper to taste.
8. Serve hot with fresh cilantro for garnish.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer on medium heat
Serving size:
Makes 4-6 servings
Nutritional information:
Calories: 220
Fat: 7g
Carbohydrates: 32g
Protein: 10g
Fiber: 10g
Substitutions for ingredients:
- Red lentils can be substituted with green or brown lentils.
- Vegetable broth can be substituted with chicken or beef broth.
- Coconut milk can be substituted with heavy cream or yogurt.
Variations:
- Add diced chicken or shrimp for a protein boost.
- Add chopped spinach or kale for extra greens.
- Use butternut squash instead of apple for a sweeter flavor.
Tips and tricks:
- Rinse the lentils before using to remove any debris.
- Use an immersion blender for a smoother texture.
- Adjust the spice level to your liking by adding more or less cayenne pepper.
Storage instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a dollop of yogurt or sour cream and fresh cilantro.
Garnishes:
Fresh cilantro, yogurt, sour cream
Pairings:
- Naan bread
- Basmati rice
- Roasted vegetables
Suggested side dishes:
- Mixed green salad
- Roasted cauliflower
- Grilled eggplant
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water to thin it out.
- If the soup is too thin, simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure to rinse the lentils before using to remove any debris.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Food history:
Mulligatawny soup originated in India and was adapted by the British during colonial times. It typically includes lentils, vegetables, and spices.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve hot with naan bread or basmati rice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian