Mulligatawny Soup Recipe
A hearty and flavorful soup with origins in Indian cuisine.
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Main Ingredients
- 2 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 apple, peeled and diced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cup red lentils
- 4 cups chicken broth
- 1 cup coconut milk
- to taste salt and pepper
- 2 tablespoon lemon juice
Heat olive oil in a large pot over medium heat.
Add chopped onion, garlic, carrot, and apple. Cook until softened.
Stir in curry powder, ground cumin, and ground coriander. Cook for another minute.
Add red lentils and chicken broth. Bring to a boil, then reduce heat and simmer for 30 minutes.
Stir in coconut milk and lemon juice. Season with salt and pepper to taste.
Serve hot.
Calories: 250kcal | Carbohydrates: 30g | Protein: 10g | Fat: 10g | Saturated Fat: 5g | Sodium: 500mg | Potassium: 400mg | Fiber: 8g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 3mg
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