An English soup, based off of an old Indian recipe. The name comes from the Tamil words “Milaku”, meaning pepper, and “Tannir”, meaning water.
This soup often has rice in it, but I personally prefer to use red lentils – they add a nice colour to the soup, and they’re chock full of nutrients!
You can puree this soup if desired, but I personally prefer to leave it as is.
Prep time: ~60 minutes
- 1/4 cup mild vegetable oil.
- 1 onion, sliced into thin strips.
- 1 carrot, thinly sliced.
- 1 zucchini, diced.
- 4 cloves garlic, peeled and crushed/minced.
- 1 thumb-sized piece ginger, peeled and finely diced (or grated).
- 2 small apples, peeled if desired, cubed.
- 1 can tomatoes.
- 2 tsp curry powder.
- 2 tsp ground cumin.
- 1 tsp ground coriander.
- 1 tsp smoked paprika.
- 1 tsp turmeric
- 1/2 tsp cinnamon.
- 1/2 tsp nutmeg.
- 1 tsp crushed red peppers (or to taste).
- 1/2 cup red lentils (uncooked).
- 4 cups vegetable stock (you may want more).
- 1 can coconut milk.
- Salt and pepper, to taste.
- 1 small handful fresh coriander, to garnish.