Mulligatawny Soup

Ingredients - Serves 4

• Fresh cilantro - For garnish
• Salt and pepper - To taste
• Coconut milk - 1 can
• Chicken or vegetable broth - 4 cups
• Curry powder - 2 tablespoons
• Red lentils - 1 cup
• Celery - 2 stalks, diced
• Carrots - 2, diced
• Garlic - 2 cloves, minced
• Onions - 1 large, chopped
• Olive oil - 2 tablespoons

Let's Get Started

1. Heat the olive oil in a large pot over medium heat.
2. Add the onions, garlic, carrots, and celery and cook until the vegetables are soft, about 10 minutes.
3. Add the lentils and curry powder and stir to coat the lentils in the curry powder.
4. Add the broth and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 20 minutes.
5. Stir in the coconut milk and season with salt and pepper. Cook for another 10 minutes.
6. Serve the soup hot, garnished with fresh cilantro.

Dietary Info

• Dish Type: Soup
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Calories: 250
• Fat: 8g
• Carbs: 30g
• Protein: 12g
• Sodium: 750mg
• Sugar: 6g