Print

Mulligatawny-Suppe

Mulligatawny-Suppe First Image First Image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A hearty and flavorful Indian-inspired soup that combines the richness of curry with the freshness of vegetables and lentils.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 can coconut milk
  • 1 apple, peeled and diced
  • 1 tablespoon lime juice
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. In a large pot, heat the oil over medium heat. Add the onions, carrots, and celery. Sauté until soft, about 5 minutes.
  2. Add garlic and spices; cook until fragrant, about 1 minute.
  3. Stir in the lentils and broth; bring to a boil.
  4. Reduce heat to low, cover, and simmer until lentils are tender, about 20 minutes.
  5. Stir in coconut milk, apple, and lime juice; cook for an additional 5 minutes.
  6. Season with salt and serve hot, garnished with cilantro.

Notes

  • This soup can be made vegetarian by ensuring the vegetable broth is free of animal products.
  • For a spicier version, add cayenne pepper or chopped chilies.
  • Great with naan or rice on the side.

Nutrition

Find it online: https://rezeptmeisterei.de/mulligatawny-suppe/