Vegan Mulligatawny Soup

• Vegan
• Gluten free

• Produce

  • 1 Chilli, large green
  • 1 Chilli flakes to finish, Red
  • 1 tbsp Coriander, leaves
  • 4 cloves Garlic
  • 1 5cm piece Ginger
  • 1 Onion, large
  • 250 g Red lentils
  • 1 Tomato, large

• Canned Goods

  • 1 liter Vegetable stock

• Condiments

  • 1 Dash Lime juice

• Baking & Spices

  • 1 Black pepper to finish, Freshly ground
  • 1 tsp Garam masala
  • 2 tsp Madras curry powder
  • 1 Sea salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Coconut oil, virgin

• Nuts & Seeds

  • 1 1/2 tsp Cumin seeds

Found on yumsome.com

Description

Ingredients

• 250g red lentils
• 2 tbsp virgin coconut oil
• 1½ tsp cumin seeds
• 1 large onion, finely sliced
• ½ tsp turmeric
• 4 cloves garlic
• 5cm piece of ginger
• 1 large green chilli
• 1 large tomato, finely chopped
• 2 tsp madras curry powder
• 1 tsp garam masala
• 1L vegetable stock
• 1 tbsp chopped coriander leaves
• Sea salt, to taste
• Dash lime juice
• Red chilli flakes to finish
• Freshly ground black pepper to finish

Directions

• Rinse the lentils, then place in a large pot with enough cold water to cover. Bring to the boil, then reduce the heat, and simmer for 15-20 minutes, until soft, and the water has been absorbed.
• While the lentils are cooking, heat the oil in a large pan (medium heat), add the cumin seeds, and allow to splutter for 30 seconds.
• Add the onions, and sauté until they start to become translucent.
• Stir in the turmeric, and continue to cook for another couple of minutes.
• Pound the garlic, ginger, and green chilli together to make a paste, and add to the onions.
• Fry for a few minutes, until the raw garlic and chilli smell has gone.
• Mix in the tomato, curry powder, and garam masala and continue to fry, stirring occasionally, for another 10 minutes or so, until the oil separates out, and the paste comes away cleanly from the side of the pan.
• If you want to have a smoother soup, now is the time to blend the veggies.
• Reduce the heat, add the vegetable stock and the lentils, and simmer for 10 minutes.
• Taste, and season with the salt and lime juice.
• Add the coriander leaves, and serve with a few chilli flakes sprinkled on top, and a few grinds of black pepper.

Nutrition