Mulligatawny Soup

Name: Mulligatawny Soup
Ingredients: 1 cup Split Red Lentils; 2 medium Onion; 2 inches Ginger; 3 cloves Garlic; 2 medium Carrots; 2 stalks Celery; 1 can Coconut Milk; 1 tsp Spices; 1 tsp Salt; 2 tbsp Ghee

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipestraditionaldrinksromanticFood

Nutrition (per serving)

900Calories

90 gProtein

60 gCarbs

40 gFat

10 gSugar

1000 mgSalt

Ingredients

1 cup Split Red Lentils
2 medium Onion
2 inches Ginger
3 cloves Garlic
2 medium Carrots
2 stalks Celery
1 can Coconut Milk
1 tsp Spices
1 tsp Salt
2 tbsp Ghee

Method

Heat ghee in a large pot over medium heat until melted, about 1 minute, then add onion and cook stirring occasionally until translucent, 5 minutes.
Add ginger and garlic and cook stirring constantly until fragrant, 1 minute.
Add carrots and celery and cook stirring occasionally until tender, 8 minutes.
Add split red lentils, coconut milk, spices, and salt, and stir to combine, then bring to a boil.
Reduce heat to low and simmer until the lentils are tender, 20–25 minutes, stirring occasionally.
Use an immersion blender to puree the soup until smooth, or allow it to cool and puree it in a blender, then return it to the pot.
Add water as needed to achieve the desired consistency, then stir to combine.
Bring the soup to a simmer over medium heat and cook until heated through, about 5 minutes, stirring occasionally.
Taste and adjust the seasoning as needed, then serve hot, garnished with chopped fresh cilantro, if desired.