Mulligatawny soup

Mulligatawny Soup is a traditional Indian curry soup made with lentils, rice, veggies, Indian spices, and sometimes meat. There are many different variations of this Mulligatawny soup, so today I present my vegan version of this delicious soup. 

There is no secret that Indian food is my favorite food on Earth, so you'll get more recipes from me in the future. If I would get to choose a dish to eat for the rest of my life, it would probably be an Indian lentil dish- forever and ever. 

Coincidentally, the day I decided to cook this, I bought some kohlrabi and green apples. So when I was doing my mise en place, the prep for cooking, I decided to add a green apple and kohlrabi to uplift the dish, give it a summery taste, and add more diversity.

Don't be afraid to change recipes as you get more comfortable cooking. I am incapable of following recipes- this is one of the reasons I decided to write a food blog- to get better at writing down my recipes.

My husband always tastes my food, says that it is delicious, and always asks: did you write down the recipe? Well, finally, I can say yes! After years of saying: "I'll figure it out."

RECIPE

Ingredients

• 1 cup dry red lentils, soaked for 2 hours

• 1/2 cup dry brown rice, soaked for 2 hours

• 1 yellow onion, diced

• 6 big garlic cloves, minced

• 2 stalks of celery, diced

• 3 carrots, different colors if possible

• 1 green apple, core removed, skin on, diced

• 1 kohlrabi, peeled, cubed

• 1 Tbsp pink Himalayan salt

• 3 Tbsp avocado oil

• spices: 2 bay leaves, 1 Tbsp ginger paste, 2 Tbsp curry powder hot or mild, 1 tsp coriander powder, 1 Tbsp garam masala, 4 curry leaves(optional)

• 1 can of diced tomatoes

• 1 can of coconut milk

• 6 cups water

• fresh cilantro for garnish

Instructions

• To a soup pot, add the avocado oil and heat it;

• Add all the spices, mix well, and cook for 30 seconds;

• Add the onion and the garlic, mix well with spices, cook for 2 minutes while stirring, and make sure it won't burn- you can add a splash of water;

• Add the can of tomatoes, the salt, and the rice, mix well, and cook for 3 minutes;

• Add the rest of the veggies, coconut milk, the lentils, mix well and add the water;

• Cook everything for 30 minutes on medium-low heat, 3/4 out of 10.

• After 30 minutes, remove the bay leaves and blend the soup with an immersion blender.

• Add some fresh cilantro, and serve with brown rice.

  Enjoy!

As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.

Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation. 

In good health,

Ioana