Mulligatawny Soup
with Coconut & Crispy Onion Relish
Nutrition (per serving)
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INGREDIENTS
- 2 tbsp toasted coconut
- 2 tsp Madras curry powder
- 8 oz root vegetable blend
- 1 yellow onion, peeled and diced
- 2 tsp garam masala
- 1 tbsp tomato powder
- 1 oz ginger, peeled and minced
- 1 cup red lentils, rinsed and sorted
- 5.5 oz coconut milk
- 0.5 oz cilantro, leaves and tender stems chopped
- 2 tbsp crispy onions
Nutrition (per serving)
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INSTRUCTIONS
Heat 1 tbsp vegetable oil in a medium saucepan over medium-high heat. Add root vegetable blend, onion, and 1 tsp salt and cook, stirring frequently, until vegetables are lightly browned and beginning to soften, 3 to 5 minutes. Add garam masala, tomato powder, curry powder, and ginger to the pot with vegetables. Cook until aromatic, 1 to 2 minutes. (4-serving meal: use 2 tbsp vegetable oil, 2 tsp salt)
Add lentils, coconut milk, 3½ cups water, and ½ tsp black pepper to the saucepan and stir to combine. Bring soup to a boil, reduce the heat to a simmer, and cook until lentils and vegetables are tender, 12 to 15 minutes. (4-serving meal: use 5 cups water, 1 tsp black pepper) TIP: If the soup looks to be getting too thick, add more water ¼ cup at a time until you reach the desired consistency.
Divide the mulligatawny soup between bowls and top with cilantro, crispy onions, and toasted coconut for the relish. Dig in!
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