Vegetarian Mulligatawny Soup
Ingredients
- 1 tablespoon olive oil
- 1 large white or yellow onion, chopped
- 1 medium carrot, peeled and chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 teaspoons finely grated or minced fresh ginger
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1 medium apple, peeled and chopped
- 1 cup dried red lentils
- 2 tablespoons brown rice
- 4 cups low-sodium vegetable broth
- toppings
- 1/4 cup greek yogurt or coconut cream
- Freshly squeezed lime juice
- Freshly ground black pepper
- Chopped fresh cilantro
- chopped scallions
Preparation
Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring frequently, for 5 to 7 minutes, until the onion is translucent
Add the garlic and ginger and cook, stirring constantly, for 2 minutes
Stir in the turmeric, cumin, coriander, salt, apples, lentils and rice. Add the broth. Bring to a boil over high heat, then simmer. for 30 minutes, until the lentils are tender but not mushy
Leave the soup chunky if you like; or, use an immersion blender to partially puree the soup. Stir in freshly squeezed lime juice and season with pepper
Serve hot with chopped fresh cilantro and a dollop of yogurt or cream