Mulligatawny Soup

Mulligatawny Soup is a fragrant and hearty American adaptation of the traditional Indian dish, featuring a delightful blend of spices, vegetables, and protein. This unique soup is both comforting and nourishing, making it perfect for any season.

Ingredients

• Olive oil - 1 tablespoon
• Onion - 1 medium, diced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Curry powder - 1 tablespoon
• Red lentils - 100 grams
• Vegetable broth - 500 milliliters
• Coconut milk - 100 milliliters
• Apple - 1 small, diced
• Spinach - 50 grams, fresh
• Lemon juice - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Cilantro - for garnish

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery; sauté for about 5 minutes until softened.
2. Add the minced garlic and grated ginger to the pot; cook for an additional minute until fragrant.
3. Stir in the curry powder and red lentils, mixing well to coat the lentils with the spices.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for about 15 minutes, or until the lentils are tender.
5. Add the coconut milk, diced apple, and fresh spinach; stir to combine. Simmer for another 5 minutes until the spinach is wilted.
6. Season the soup with lemon juice, salt, and pepper to taste. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from lentils, supporting muscle health.
• Contains a variety of vegetables, providing essential vitamins and minerals.

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