Lentil Mulligatawny
Red lentils simmered with curry spices, ginger and apple, then loosened with coconut milk. Stir in the lemon juice off the heat, just before serving.
Mulligatawny is an Anglo-Indian soup, and this version leans on red lentils, which break down into the stock and thicken it without blending. Keep the apple in small dice so it softens into the soup rather than sitting in chunks. Curry powders vary in heat and salt, so taste before you add the lemon juice and adjust the salt then. Serve with steamed basmati rice for a fuller meal.
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Ingredients
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Method
6 stepsRead it through once before you start the pan.
Storage
- Fridge
- Up to 3 days
- Freezer
- Up to 2 months
Cool, then refrigerate in a covered container, or freeze in single portions. Thaw in the fridge and reheat in a pot over medium heat, adding a splash of water if it has thickened. Add the coriander leaf after reheating.
The numbers, if you want them.
Some ingredients have no usable nutrition data, so these figures are short rather than wrong. A blank is a gap, never a zero.
Estimated from USDA FoodData Central, for the recipe as written.
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Cook it with your hands full.
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