Mulligatawny Soup

This may seem like a lot of ingredients, but the end result is DELICIOUS! Sometimes it can be more like a stew than a soup, especially as the rice starts to absorb all the liquid, but either way its a hearty and filling meal! 

Mulligatawny Soup

Serves 4

Ingredients

Mulligatawny Soup

  • 3 cups vegetable broth
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 sweet potato, diced
  • 1/2 cup tomatoes, chopped
  • 1 cup green lentils
  • 1 can coconut milk
  • 1/2 lemon, juiced
  • 1 tbsp coriander
  • 1 tsp turmeric
  • 1 cup brown rice, uncooked
  • cilantro, chopped - optional

Chop & Simmer

In a large pot, combine 1 chopped onion, 1 chopped clove of garlic, 2 chopped stalks of celery, 2 chopped carrots, 1 peeled and chopped sweet potato, 1/2 a cup of chopped tomatoes and 3 cups of vegetable broth. Bring to a gentle simmer and turn heat down to medium low. Add in the green lentils, coconut milk, 1/2 of a juiced lemon, coriander, and turmeric.

While the soup is simmering, cook 1 cup of brown rice in your rice cooker or on your stove top according to the package directions.

Once the veggies are soft and the rice is cooked, add a scoop or two of brown rice to a bowl and ladle the soup over the top. Add any chopped cilantro to the top if you'd like! 

Mulligatawny Soup