Mulligatawny Soup
- Gillian Edlund
| Prep. | 10 minutes |
|---|---|
| Cook | 1 hour |
| Ready In | 1 hour 10 minutes |
| Yield | Unknown |
Ingredients
- 1 cup shallots
- 1 cup apples
- 1/2 lb (226g) lentils
- 4 tbsp butter
- 1 cup vegetable broth
- 4 garlic cloves
- 1 tbsp curry powder
- 1/4 cup mango chutney
- 1/2 cup cooked rice
- 2 lbs (907g) canned tomatoes
- 2 tbsp tomato paste
- Dash tabasco
- 2 cloves
Directions
Soak lentils in water overnight.
Chop onions.
Peel and chop apples.
Press 4 garlic cloves.
Saute shallots and apples in butter till lightly brown.
Add curry powder, lentils, garlic and stir till fragrant 1 min.
Add broth, rice, tomatoes, tomato paste, chutney and cloves.
Simmer for an hour. Add more broth if necessary.
Notes
Equipment required: pot, knives, cutting board, peeler, can opener, ladle, pot for rice
Shallots maybe substituted with onion variety of your choice
Apples should be tart and firm
Butter maybe substituted with oil
Soaking lentils aids in reducing cooking time
Lentils not soaked overnight will require more liquid and longer cooking time
Lentil variety maybe green or brown
Add water to broth for a more soupy consistency (originally intended to be quite thick)
Optional toppings/garnishes maybe used when serving, diced fresh tomato, chopped cilantro/and or green onions, lemon wedges, mango chutney, cashews