Vegetable Mulligatawny

Vegetable Mulligatawny is a fragrant and hearty Indian soup that combines a medley of vegetables with aromatic spices, creating a comforting dish perfect for any time of year. This vegetarian version offers a delightful balance of flavors and textures, making it both nourishing and satisfying.

Ingredients

• Vegetable oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Potato - 1 medium, diced
• Green beans - 100 grams, chopped
• Tomato - 1 medium, chopped
• Red lentils - 100 grams, rinsed
• Vegetable broth - 750 ml
• Coconut milk - 200 ml
• Curry powder - 1 tablespoon
• Turmeric powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Cilantro - for garnish

Steps

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
4. Add the diced carrot, celery, and potato to the pot, stirring to combine. Cook for 5-7 minutes.
5. Add the chopped green beans and tomato to the pot, stirring well.
6. Mix in the rinsed red lentils, vegetable broth, curry powder, turmeric powder, salt, and black pepper.
7. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the lentils and vegetables are tender.
8. Stir in the coconut milk and heat through for an additional 5 minutes.
9. Taste and adjust seasoning if necessary, then remove from heat.
10. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Water: 0.75 L

Health Benefits

• Rich in vegetables providing essential vitamins and minerals.
• High in fiber, promoting digestive health.

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