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| Mulligatawny soup |
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| A vegetarian version of this well known Anglo-Indian soup, as the ones we have tried before always had meat. Traditionally served with separate bowls of white rice. |
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| 1 cup |
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dried red lentils |
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| 1 |
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clove garlic, crushed |
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| 1 |
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bay leaf |
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| 1 Tbs |
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peeled, chopped fresh ginger |
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| 1 |
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dried red chili |
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| 1/2 tsp |
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freshly ground peppercorns |
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| 3 |
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large onions, sliced |
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| 2 tsp |
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cumin seeds, roasted and ground |
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| 1 tsp |
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ground turmeric |
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| 2/3 cup |
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coconut milk |
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| 4 Tbs |
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ghee, butter or olive oil |
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| 4 |
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thin slices of lemon |
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| 1 |
Place lentils, garlic, bay leaf, ginger, chili, cumin, turmeric, pepper, and half the onions into the pressure cooker. Cover with water, 6 to 7 cups approximately. |
| 2 |
Close the cooker. Bring to the steam point and cook for 15 minutes. Wait to open. Once it is safe, open, add the coconut milk, and salt to taste. Simmer for a further 10 minutes -or pressure cook for 2 minutes. |
| 3 |
While the lentils are cooking, heat the ghee in a pan. Fry the onions until deep brown. |
| 4 |
Serve the soup garnished with the onion and lemon slices, accompanied by bowls of white rice. |
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| Servings: 4 |
| Yield: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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442.28 |
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| Calories From Fat (45%) |
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199.51 |
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% Daily Value |
| Total Fat 23.04g |
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35% |
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| Saturated Fat 9.20g |
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46% |
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| Cholesterol 0.00mg |
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0% |
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| Sodium 339.43mg |
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14% |
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| Potassium 727.68mg |
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21% |
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| Carbohydrates 50.38g |
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17% |
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| Dietary Fiber 7.35g |
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29% |
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| Sugar 6.31g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 43.04g |
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| Protein 14.89g |
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30% |
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| Recipe Type |
| Fall, Vegetarian, Winter |
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| Recipe Source |
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Source: All Foods Natural
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