Mulligatawny Soup

Six servings • One hour to prepare

I found this recipe ages ago in an issue of Bon Appetit, but had to make a few changes for it to be vegan friendly. I use potatoes and carrots in this version, but you can use whatever vegetables you have on hand. Sometimes I like to add cauliflower or a little frozen spinach. Garam masala is an indian spice, but you can find it at almost any market these days.

Ingredients

  • 1/4 cup vegetable oil
  • 3 cups chopped onions (about 1 pound)
  • 5 cloves garlic, chopped
  • 1 1/2 tbsp. garam masala
  • 1 1/2 tsp. ground coriander
  • 1 tsp. turmeric
  • 1/2 tsp. cayenne pepper
  • 2 bay leaves
  • 2 cups dried red lentils
  • 8 cups faux chicken or vegetable broth
  • 1 cup carrots, chopped
  • 2 medium red potatoes (in 1/2 inch chunks, about 1 cup)
  • 1 cup canned unsweetened coconut milk
  • 3 tbsp. fresh lemon juice
  • 1 cup Basmati rice (white or brown)
  • Lemon wedges

Instructions

  1. Start the rice cooking in a medium saucepan according to the package directions. You can also use a rice cooker if you have one.
  2. Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils, carrots, and potatoes; stir until coated. Add water and Imagine No-Chicken Chicken base. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
  3. Working in batches, puree soup in blender until smooth. Return to pot. Stir in coconut milk, and lemon juice. Season to taste with salt and pepper.
  4. Divide rice among bowls and pour soup over. Garnish with lemon wedges; serve.

Nutritional Information

This recipe inspired in part or in whole from here.