Mulligatawny-style soup
Red lentils, apple and curry powder, part blended, with coconut milk stirred in at the end. Mulligatawny is an Anglo-Indian soup, and this one is mild and sweet-spiced, with a thick texture.
- Time
- 40 min
- Serves
- 2
- Kind
- Soup
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: curry powder and vegetable stock cube.
Method
- Peel and chop the onion and carrot. Core and chop the apple, leaving the skin on. Crush the garlic and rinse the lentils in a sieve.
- Warm the olive oil in a large pan over a medium heat. Cook the onion and carrot with a pinch of salt for 6 minutes, then add the apple and cook for 3 minutes more.
- Stir in the garlic and curry powder for 1 minute.
- Add the lentils, with the stock cube crumbled into 700 ml of boiling water. Bring to the boil, then simmer for 20 minutes, stirring now and then, until the lentils have collapsed.
- Blend about half the soup with a stick blender, leaving some texture.
- Stir in the coconut milk, warm through and taste and season. Ladle into bowls.
Tip Leave the apple skin on, as it breaks down and adds colour. Stir the coconut milk in at the end so it stays creamy.
Per portion
| Energy | 506 kcal |
| Protein | 16 g |
| Carbohydrate | 48 g |
| of which sugars | 19 g |
| Fat | 26 g |
| of which saturates | 17 g |
| Fibre | 10 g |
| Salt | 2.2 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- red lentils100 g
- apple1
- onion1
- carrot1
- garlic2 cloves
- curry powder2 tsp
- coconut milk½ tin
- vegetable stock cube1
- olive oil1 tbsp
