Mulligatawny Soup
Ingredients
- Red lentil + pigeon lentil – 1/4 cup (boiled)
- Onion -1/2 (finely chopped)
- Garlic – 2-3 cloves
- Carrot – 1/2 cubed
- Apple – 1/2 cubed
- Vegetable stock – 1 cup
- Black pepper- 7-8
- Coconut milk
- Oil – 3-5 ml
- Salt to taste
Method
In a pan heat oil. Temper black pepper. Add onion and garlic and cook for 1-2 mins until soft. Add carrot and apple cubes and cook to another 2-3 mins. Add vegetable stock and boil. Add salt and boiled dal, mix well.
Remove from flame, let it cool and blend.
Pour the purée in pan and cook for 1-2 mins and add coconut milk or almond milk.
Garnish with mint, basil green and oregano.
By: Kavita Kaushal
Food Microbiologist
Passionate Cook from New Jersey (USA)
