Mulligatawny Soup with Crispy Lentils
Recipe for a deliciously spiced mulligatawny soup - a vegetarian Indian-style soup with lentils
Servings 4 servings
Calories 527kcal
Ingredients
- 2 onions, finely chopped
- 3 cloves garlic, finely chopped
- 2 carrots, cut into small dice
- 2 sticks celery, cut into small dice
- 1 apple, cut into small dice
- 1/2-1 red chilli, finely chopped (deseeded if you prefer)
- 3 cm fresh ginger, finely grated
- 3 tsp curry powder
- 1 1/2 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 2 tbsp tomato purée
- 1 tin chopped tomatoes
- 200 ml red lentils
- 900-1000 ml vegetable or chicken stock
- 150 ml coconut milk (or whipping cream)
- Lime juice
- Olive oil
- Salt and freshly ground pepper
Crispy green lentils
- 200 g dried green lentils (or 2 tins)
- Olive oil
- Spices
To serve
- Cooked rice (optional)
- Fresh coriander or parsley
Instructions
Crispy green lentils
- If using tinned lentils, rinse them thoroughly and drain well in a sieve. Pat them dry with kitchen paper or a tea towel.
- If using dried lentils, rinse them thoroughly, then cook in lightly salted water for about 20 minutes. Rinse under cold water and drain well in a sieve. Pat them dry with kitchen paper or a tea towel.
- Toss the lentils with a little olive oil and season with salt and freshly ground pepper - and, if you like, a little smoked paprika, cumin, onion powder or whatever flavours you prefer.
- Spread them out on a baking tray lined with baking paper and bake in a preheated fan oven at 200°C for about 20-25 minutes. Turn them once during baking.
- Leave them to cool on the baking tray.
Mulligatawny soup
- Heat a little olive oil in a large saucepan and fry the onions until soft and translucent.
- Add the garlic, carrots, celery, apple, chilli and ginger and fry for a further 5 minutes.
- Stir in the spices, season with salt and freshly ground pepper, then add the tomato purée and cook, stirring, for a couple of minutes.
- Pour in the chopped tomatoes, rinsed red lentils and stock, and leave to simmer for about 20 minutes - or until the lentils are completely tender.
- Add the coconut milk (or cream), and season the soup to taste with freshly squeezed lime juice, salt and freshly ground pepper.
- Serve the soup with fresh herbs and the crispy lentils - and a little cooked rice if you like.
Nutrition
Calories: 527kcal | Carbohydrates: 81g | Protein: 27g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 271mg | Potassium: 1489mg | Fiber: 34g | Sugar: 14g | Vitamin A: 5478IU | Vitamin C: 32mg | Calcium: 134mg | Iron: 10mg