Mulligatawny

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
Gluten-free
Serves 4-6

Ingredients:

  • 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.

Cooking Instructions:

 Place a large pot on medium heat, and add in the oil. When the oil is hot, add the onions, garlic, zucchini, and carrots. Cook, stirring often, until the onions become soft and translucent. Next, add the ginger and the apples. Stir well, and cook for a few more minutes.
Dump in the tomatoes, along with all of your spices. Stir well, making sure the spices have been mixed throughout evenly. Now add in the lentils and your vegetable stock.
Turn the heat down to medium-low and simmer gently for about 30 minutes. When the lentils are cooked and the vegetables are soft, stir in the coconut milk. Season with salt and pepper, then serve piping hot, with a sprig of fresh coriander on top.
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