Mulligatawny Soup

Mulligatawny Soup is a flavorful and aromatic vegan Indian soup with a blend of spices, lentils, and vegetables, delivering warmth and nourishment. This dish is perfect for a light meal and offers a delightful taste of traditional Indian cuisine.

Ingredients

• Olive oil - 1 tablespoon
• Onion - 1 medium, chopped
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Red bell pepper - 1, diced
• Curry powder - 1 tablespoon
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Red lentils - 100 grams
• Vegetable broth - 750 ml
• Coconut milk - 200 ml
• Spinach - 100 grams, chopped
• Lime juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste
• Cilantro - for garnish

Steps

1. In a medium pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
3. Stir in the diced carrot, celery, and red bell pepper. Cook for 5-7 minutes until the vegetables start to soften.
4. Sprinkle in the curry powder, cumin, and coriander, stirring well to coat the vegetables in the spices for about 1 minute.
5. Add the red lentils and vegetable broth, bringing the mixture to a boil. Reduce the heat and let it simmer for 15 minutes, or until the lentils are tender.
6. Stir in the coconut milk and chopped spinach, cooking for an additional 5 minutes until the spinach is wilted.
7. Finish with lime juice, and season with salt and black pepper to taste.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 50 g
• Fiber: 15 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Water: 0.75 L

Health Benefits

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

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