Muligawtawny Soup

muligawtawny

Muligawtawny Soup

This delicious and hearty vegan soup is great in any season.

Ingredients

  • 1 TBSP coconut oil I love the flavor of coconut oil in this dish, but a neutral vegetable oil, butter or margarine will work as well.
  • 1 carrot finely chopped
  • 1/2 large yellow onion finely chopped
  • 1 rib celery finely chopped
  • 1 small granny smith apple peeled and chopped
  • 1 jalepeno minced (exclude seeds and membrane of pepper for a less spicy soup)
  • 2-3 cloves garlic depending on taste
  • 2 inch knob of ginger grated
  • 1 TBSP curry powder
  • 1/2 TSP cumin
  • 1/2 TSP garam masala
  • 11/2 cups red lentils
  • 5 cups vegetable broth**
  • 1/2 cup coconut flakes or white rice* optional
  • 1/2 cup lite or full-fat coconut milk
  • salt and pepper to taste
  • chopped cilantro and red onion for garnish

Instructions

  • Heat coconut oil on medium heat and add carrot, onion, celery, apple and jalepeno.
  • Sweat vegetables for 5-10 minutes until starting to soften, then add a generous pinch of salt, garlic, ginger, curry, cumin and garam masala. Cook for another 2 minutes until spices are fragrant.
  • Add lentils and vegetable broth, stir to combine, and bring to a low boil.
  • Add rice or coconut flakes (if using).
  • Cover and simmer for 40 minutes until vegetables and lentils are soft.
  • If you like a smoother texture, puree soup using an immersion blender, food processor or blender.
  • Garnish with cllantro and red onion and serve.

Notes

*I prefer long grain white rice or basmati rice in this dish
**I like Better Than Boullion No Chicken Base
TIP:
Peel and freeze ginger for storage and easier grating. When fresh ginger is needed, remove ginger from freezer and grate using microplane or fine box grater

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