Mulligatawny

Name: Mulligatawny
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Indian
Ingredients: 2 tbsp vegetable oil; 3 garlic cloves, crushed; 1 red chilli, finely chopped; a thumb-sized piece of ginger, peeled and finely chopped; ½ tsp ground cumin; 1 red onion, diced; 1 red (bell) pepper, deseeded and diced; 2 medium carrots, peeled and diced; 1 medium sweet potato, peeled and diced; 2 tbsp tomato purée (paste); 100 g/3½ oz/heaped ½ cup dried red lentils; 1.5 litres/52 fl oz (6½ cups) vegetable stock; 2 tbsp tomato purée (paste); 1 tbsp balsamic vinegar; 2 tbsp medium curry powder; 1 x 400 g/14 oz can of chickpeas, drained and rinsed; 1 medium red apple, peeled and grated; sea salt and ground black pepper coriander (cilantro) leaves, to serve; 190 g/6¾ oz (heaped 1 cup) basmati rice; sea salt and ground black pepper coriander (cilantro) leaves, to serve; sea salt and ground black pepper coriander (cilantro) leaves, to serve

Preparation info

Serves
6

Difficulty
Easy
Ready in
45 min

Appears in

Great British Vegan

By Aimee Ryan

Published 2021

About

This recipe is a marriage between British and Indian ingredients to create a wholesome but spicy soup that is full of flavour. I have found it to be one of the best things for a cold or when you need a pick-me-up.

Ingredients

2 tbsp vegetable oil
1 red onion, diced
1 red (bell) pepper, deseeded and diced

Asia
Europe
India
United Kingdom
Soup
Vegan

Method

Heat the oil in a large saucepan and add the onion, pepper, carrots, sweet potato, garlic, chilli and ginger. Cook over a medium heat for about 10 minutes, until the vegetables begin to soften. Stir in the cumin, curry powder, balsamic vinegar and apple and cook for a further 2 minutes.
Add the chickpeas, lentils, tomato purée and vegetable stock. Bring to the