Mulligatawny
A fragrant Indian-spiced lentil and vegetable soup, warming and deeply flavored with aromatic spices, tender vegetables, and a choice of protein or legume base. Easily customizable to use what you have on hand.
Ingredients
Method
Dice the onion, carrot, celery, potato, and apple. Mince the garlic and ginger. Measure out the lentils, rinse if desired.
Heat ghee in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in garlic and ginger, cook 1 minute until fragrant.
Add garam masala, turmeric, and cumin. Stir constantly for 1–2 minutes to toast the spices and deepen their flavor.
Add carrot, celery, potato, and apple. Stir well to coat with the spice mixture, about 2 minutes.
Pour in vegetable broth and add rinsed lentils. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, until lentils are tender and vegetables are soft.
Stir in coconut milk and simmer for 3–5 minutes to warm through and marry flavors.
Stir in lime juice. Taste and adjust salt and pepper. Serve hot, garnished with fresh cilantro or mint if desired.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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