Vegetarian Mulligatawny

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VEGETARIAN-MULLIGATAWNY

This Vegetarian Mulligatawny Soup is a good, hearty, stick-to-your-ribs soup that has an amazing combo of flavors (hello coconut curry).

VEGETARIAN-MULLIGATAWNY


Mulligatawny is an Indian inspired soup that’s typically made with chicken and rice and chopped pieces of apple. At first, the apple notion caused a little pause and head-scratching on my part.   But for this recipe, I went with grated apples instead of chopped.  The grated pieces of apple blend-in better with all of the other ingredients, and they provide a subtle kiss of sweetness.  In lieu of the chicken and rice, I went with lentils, chickpeas and quinoa.   This soup makes a perfect main dish with its rich depth of flavor simmering in one cozy pot.

vegetarian-mulligatawny

If you like this Vegetarian Mulligatawny recipe, you might be interested in these others as well.

COCONUT-CURRY-SOUP-WITH-CHICKPEAS

Coconut Curry Soup with Chickpeas (my riff on Pita Jungle’s soup – and popular on Pinterest)

lentil-coconut-curry-soup

Lentil Coconut Curry Soup (also popular on Pinterest)

chilled-coconut-and-curried-carrot-soup

Chilled Coconut Curried Carrot Soup (perfect for summer months)

~ Deb

Vegetarian Mulligatawny

Yield: 6 servings

Total Time: 1 hour

Ingredients:

  • 3 tablespoons extra virgin olive oil (you can use coconut oil)
  • 4 cloves garlic, minced
  • 1 yellow onion, peeled and diced
  • 2 celery stalks, sliced
  • 2 large carrots, sliced (or chopped)
  • 3 teaspoons curry powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 cup brown lentils, uncooked
  • 2 cups canned chopped tomatoes, drained
  • 1 14-5 ounce can chickpeas, rinsed and drained
  • 8 cups vegetable broth
  • 1/2 red apple, peeled and grated
  • 1 cup cooked quinoa
  • 1/3 cup cilantro, chopped, plus extra for garnish
  • 1 14.5  ounce can coconut milk (full fat)
  • salt and freshly ground black pepper to taste

Directions:

  1. Heat the oil in a large pot
  2. Saute onions, garlic, celery and carrot for 5 to 7 minutes
  3. Add curry powder, cumin, coriander and cayenne pepper, stir to blend
  4. Add lentils, chickpeas, tomatoes and broth
  5. Bring to a boil, then reduce heat and simmer for about 30 minutes
  6. Add apple, quinoa, cilantro and coconut milk
  7. Continue to simmer for another 15 minutes

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