Vegetarian Mulligatawny Soup | Instant Pot & Stovetop

★★★★

Indian

Prep Time: 10 mins Cook Time: 25 mins Servings: 4 Source: Ministryofcurry.com

Ingredients

1 tablespoon oil
½ cup yellow onion finely diced
1 tablespoon garlic minced
½ cup celery sticks thinly sliced
½ cup apple diced
½ cup carrots peeled and sliced
2 cups cauliflower cut into small inch florets
⅓ cup masoor dal rinsed and drained
2 cups low sodium vegetable broth
1 teaspoon garam masala
¼ teaspoon ground turmeric
1 teaspoon black pepper
1 teaspoon kosher salt
¾ cup coconut milk unsweetened
¼ cup cilantro chopped

Directions

Stovetop Recipe:
In a heavy bottomed pot or a dutch oven heat oil. Add onion, garlic and celery. sauté for a minute
Add apple, carrots, cauliflower and masoor dal. Add salt, black pepper, turmeric and garam masala. Add the broth and give a quick stir. Cook covered on medium heat for 30 minutes are until all the veggies are cooked soft.
Using a hand blender, blend the soup. If you like hearty texture blend only for 10 seconds. If you like it creamy, blender for a minute
Stir in coconut milk. Garnish with cilantro and serve hot.
Notes on making:
Made first 1/10/22 - used 1/2 c. Lentils and maybe only 1/2 c. Coconut milk, it was a little too lentily. Could try with only 1/3 c. Lentils, or could also go with an extra cup of stock to help thin it out. Luis wanted some crunch, could consider garnishing with uncooked apple or crispy chick peas?

Nutrition