Vegan Mulligatawny Soup

Vegan Mulligatawny Soup serves 4-6

This Indian Mulligatawny Soup is a delicious curry soup recipe! You will love Verna’s easy, meatless vegan version! It's super healthy and made with Indian spices, vegetables, lentils, rice, coconut milk and lemon juice. It’s ready in 30 minutes!

Ingredients:

1 tablespoon oil

1 large yellow onion, diced small

3-5 cloves of garlic, chopped small

2 medium carrots, diced small or grated

1 celery stalk, diced

2 bay leaves

2 tablespoons curry powder

1 tablespoon garam masala

1 teaspoon ground coriander

1/2 teaspoon dried thyme

1/2 teaspoon cayenne pepper, (optional)

2 tablespoons vegetable bullion

1/4 cup red lentils, rinsed well

1/4 cup white rice, rinsed well

6 cups water

1/2 cup coconut milk

3 tablespoons fresh lemon juice, (approximately 1/2 a lemon)

OPTIONAL TOPPINGS

diced fresh tomatoes

chopped cilantro

lemon wedges

mango chutney

Instructions:

Set your soup pot to medium heat and add the oil, chopped onions and a pinch of salt and pepper. Cook, stirring often for 5-7 minutes, until onions are softening and slightly caramelizing.

Next add the garlic, carrots and celery and cook for an additional 5 minutes until veggies are softening.

Now stir in the dried thyme and spices.

Lastly add the rest of the soup ingredients and bring the soup to a boil. Cover and reduce to a simmer for 15 minutes or until rice and lentils are tender. Season with salt and pepper.

Serve with naan or your favourite Indian bread and the optional toppings listed above if you like.

Enjoy!

from: https://thecheekychickpea.com

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