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
Stew, One Pot Meal, curry, Dutch oven, Vegetarian, Vegan
Author: Meredith Laurence
1tablespoonvegetable or coconut oil
2ribs celeryfinely chopped
2tablespoonsminced fresh gingerroot
½teaspooncrushed red pepper flakesoptional
1large ripe tomatochopped
2applespeeled and diced
5cupsvegetable stock or water
15ouncecoconut milknot light
lime juiceto taste
roasted cashewsalmonds or peanuts, for garnish
Pre-heat a large 6-quart Dutch oven over medium heat.
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.
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.
Serve with fresh cilantro and roasted nuts on top.
Mulligatawny - Stovetop Version
Amount Per Serving
Calories 392Calories from Fat 171
% Daily Value*
Saturated Fat 16g80%
Vitamin A 4116IU82%
Vitamin C 12mg15%
* Percent Daily Values are based on a 2000 calorie diet.