Mulligatawny Soup: A Plant-Based Adventure Starts Here
It’s the start of a brand new year and maybe the start of the plant-based adventure (or mini-vacay) you’ve been thinking about. And while you may leave some familiar foods behind, you can look forward to gaining so many “new” ingredients that aren’t typical of the classic American diet.
On this plant-based journey, you’ll want to not only experiment with ingredients but be sure to pay attention to some of the wonderful world cuisines that are naturally plant-friendly. And as you know, I love a good salad or soup recipe to enjoy as a side or as a main dish. This month’s recipe, originating in Southern India and also the national soup of Sri Lanka, Mulligatawny is the British version of what colonists thought an Indian soup should taste like, reminiscent of curry but milder and better suited to Western taste buds.
Usually made with red lentils and basmati rice, I instead use Melissa’s Steamed Lentils, Steamed Garbanzo Beans, and Cooked Quinoa, with delicious results. It’s the perfect time of year to enjoy this warming, flavorful, somewhat exotic, and nutritious eats-like-a-meal Mulligatawny Soup. And the smells wafting through your kitchen will have you traveling to a new and exciting culinary experience.
3 tablespoons vegetable oil
¾ cup organic sweet onion, diced
1 cup organic carrots, diced
¾ cup celery, diced
1 ½ cups Green Dragon® Apples or another sweet/tart variety, diced
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons curry powder
1 ½ teaspoons ground cumin
1 tablespoon paprika
1 ½ teaspoons ground cinnamon
1 tablespoon turmeric, fresh, grated
1 ½ tablespoons ginger, fresh, grated
4 cloves garlic, fresh, minced
3 cups vegetable broth
1 package Melissa’s Steamed Lentils
1 package Steamed Garbanzo Beans
1 can (13.5-14 oz.) coconut milk (not lite)
2 teaspoons granulated sugar
1 tablespoon fresh lime juice
½ cup cilantro, chopped
Additional salt & black pepper to taste
1/3 cup cilantro, chopped for garnish
1 cup crispy onions (as in a green bean casserole)
Heat the vegetable oil in a large pot over medium heat. Add in the onions, carrots, celery, apples, curry powder, cumin, and cinnamon. Stir to coat and cook for 7-8 minutes until all is tender.
Add in the garlic, ginger and turmeric, and stir to combine. Cook another 2 minutes and then add the vegetable broth, lentils and garbanzo beans. Bring to a boil for 2 minutes.
Lower the heat back to medium and blend in the coconut milk and sugar. Stir in the quinoa, lime juice, and ½ cup cilantro. Continue cooking for another 2-3 minutes. Season to taste with salt and pepper, and turn off the heat.
Garnish each serving with chopped cilantro and crispy onions.