Mulligatawny Soup

PLANT-BASED COOKING
20Ingredients
50Minutes
500Calories

Ingredients

US|METRIC
  • 1/4 cup low sodium vegetable broth (or water for sauteeing)
  • 1 cup red lentils (uncooked, rinsed and cleaned)
  • 1 yellow onion (large, chopped)
  • 1 large carrot (peeled and diced)
  • 2 large potato (small or 1, peeled and diced)
  • 3 cloves garlic (minced)
  • 2 teaspoons fresh ginger (peeled and minced)
  • 1 apple (large firm, peeled, cored and diced)
  • 14 1/2 ounces diced tomatoes
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups low sodium vegetable broth (or 4 cups homemade)
  • 2/3 cup coconut milk (light canned, or use 2/3 cup non-dairy milk mixed with about 1 tsp coconut extract)
  • sea salt
  • pepper
  • 1/3 cup cilantro (chopped, and/or scallions for garnish)
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    NutritionView More

    500Calories
    Sodium16% DV390mg
    Fat17% DV11g
    Protein37% DV19g
    Carbs28% DV85g
    Fiber100% DV25g
    Calories500Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol
    Sodium390mg16%
    Potassium1940mg55%
    Protein19g37%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate85g28%
    Dietary Fiber25g100%
    Sugars16g32%
    Vitamin A80%
    Vitamin C100%
    Calcium15%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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