Mulligatawny Soup
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Nutrition balance score
Good
Glycemic Index
32
Low
Glycemic Load
37
High
Nutrition per serving
Calories1074.4 kcal (54%)
Total Fat52 g (74%)
Carbs116.6 g (45%)
Sugars35.3 g (39%)
Protein42.6 g (85%)
Sodium959 mg (48%)
Fiber18.8 g (67%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 cupsorange lentils
2 literschicken stock
1potato
peeled and diced
2apples
peeled, cored and diced
3 tbspsvegetable oil
1onion
diced
8garlic cloves
diced
2 Tbspsfresh ginger
diced
1hot green chili pepper
fresh, seeded and diced
4whole cloves
3cinnamon stick
"
4 tspsground coriander
2 tspscumin
2 tspsturmeric
10fresh curry leaves
or dried
20 ozcoconut milk
heated gently
¼ cupfresh lemon juice
salt
to taste
black pepper
to taste
Instructions
Step 1
1. Place lentils and stock in a medium-sized pot. Bring to boil, reduce heat and simmer.
Step 2
2. Add potatoes and apples and continue to cook for about 20 minutes or until potatoes are tender.
Step 3
3. Meanwhile, in a medium frying pan, heat oil on low heat. Add onion, garlic and chili pepper and cook until onions are tender.
Step 4
4. Add cloves, cinnamon, ground coriander, turmeric and dried curry leaves. Continue to cook, on low heat, for an additional 15 minutes, stirring often.
Step 5
5. Remove whole spices (cinnamon and cloves) and puree the mixture. Set aside.
Step 6
6. Remove soup from heat and puree in batches. Transfer to another pot.
Step 7
7. Stir in the pureed spice mixture and warmed coconut milk. Add lemon juice and adjust seasoning.
Step 8
8. Garnish with chopped coriander before serving.
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