I found this Mulligatawny Soup 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.Print
- 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
- Start the rice cooking in a medium saucepan according to the package directions. You can also use a rice cooker if you have one.
- 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.
- 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.
- Divide rice among bowls and pour soup over. Garnish with lemon wedges; serve.
- Serving Size: 6
- Calories: 655
- Sugar: 7
- Sodium: 1032
- Fat: 19
- Carbohydrates: 98
- Fiber: 25
- Protein: 24
- Cholesterol: 0