Ingredients with Measurements:
- 1 cup red lentils
- 2 tablespoons coconut oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 can coconut milk
- 1 carrot, diced
- 1 celery stalk, diced
- 1 red bell pepper, diced
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the lentils in cold water and set aside.
2. In a large pot, heat the coconut oil over medium heat.
3. Add the onion, garlic, and ginger and cook until the onion is translucent, about 5 minutes.
4. Add the curry powder, cumin, coriander, turmeric, and cayenne pepper and cook for 1-2 minutes until fragrant.
5. Add the vegetable broth, diced tomatoes, and lentils to the pot and bring to a boil.
6. Reduce the heat to low and simmer for 20 minutes.
7. Add the coconut milk, carrot, celery, and red bell pepper to the pot and simmer for an additional 10-15 minutes until the vegetables are tender.
8. Using an immersion blender or regular blender, puree the soup until smooth.
9. Season with salt and pepper to taste.
10. Serve hot with fresh cilantro for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 35-40 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Per serving:
Calories: 287
Fat: 15g
Carbohydrates: 30g
Protein: 9g
Fiber: 10g
Sugar: 6g
Sodium: 890mg
Substitutions for ingredients:
- Red lentils can be substituted with green lentils or split peas.
- Coconut oil can be substituted with vegetable oil or ghee.
- Vegetable broth can be substituted with chicken broth or water.
- Diced tomatoes can be substituted with fresh tomatoes or tomato sauce.
- Coconut milk can be substituted with heavy cream or yogurt.
- Carrot, celery, and red bell pepper can be substituted with other vegetables such as sweet potato, zucchini, or green beans.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add chickpeas or tofu for extra protein.
- Add a squeeze of lemon or lime juice for a tangy flavor.
- Add a dollop of yogurt or sour cream for a creamy texture.
Tips and tricks:
- Rinse the lentils before cooking to remove any debris or dirt.
- Use an immersion blender for a smoother texture or a regular blender for a chunkier texture.
- Adjust the amount of spices to your liking.
- The soup can be made ahead of time and reheated before serving.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat until warmed through.
Presentation ideas:
Serve the soup in a bowl with a sprinkle of fresh cilantro on top.
Garnishes:
Fresh cilantro, chopped green onions, or a dollop of yogurt or sour cream.
Pairings:
- Naan bread or pita 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 it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup until the lentils and vegetables are tender.
- Store the soup in the refrigerator within 2 hours of cooking.
Food history:
Mulligatawny is a soup that originated in India and was later adapted by the British during colonial times. The name "mulligatawny" comes from the Tamil word "milagu" which means pepper and "tannir" which means water.
Flavor profiles:
This vegetarian mulligatawny has a spicy and fragrant flavor from the curry powder, cumin, coriander, turmeric, and cayenne pepper. The coconut milk adds a creamy and slightly sweet flavor to the soup.
Serving suggestions:
Serve this vegetarian mulligatawny as a main dish for a vegetarian meal or as a starter for a larger meal.
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Region: Indian