Mulligatawny soup
prep: 15 minutes
cook: 35–40 minutes
serving: 8
Nutrition Facts
each serving
KCal
134
Carbs
23.5g
fiber
3.3g
Protein
4.6g
Fat
1.7g
Saturates
0.2g
Sugars
6g
Salt
0.5g
Fruit/Veg Portion
1
Ingredients
all 12 types- 2 tsp sunflower oil
- 1 large onion, finely chopped
- 1 carrot, diced
- 1 sweet potato, diced (250g)
- 1 x 400g tin tomatoes
- 75g red lentils
- 2 cloves garlic, crushed
- 1 vegetable stock cube
- 1 tbsp medium curry paste (or powder)
- 1 litre boiling water
- 75g basmati rice cooked in 1 litre boiling water
- fresh coriander, to serve
Directions
6 steps in totalStep 1
Add the oil to a large pan with the onion. Cook for 5 minutes, stirring regularly, until it starts to brown.
Step 2
Add the carrot and sweet potato, and cook for a further 5 minutes, stirring regularly.
Step 3
Now add the tomatoes, lentils, garlic, stock cube, curry paste and 1 litre of boiling water. Bring to the boil, turn down the heat, cover and simmer for 15 minutes.
Step 4
Meanwhile, boil the rice for 10 minutes, rinse in a sieve under cold water and reserve.
Step 5
Blend the vegetables with a stick blender or food processor until smooth.
Step 6
Stir the rice into the soup and serve with a sprinkle of freshly chopped coriander.
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