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Mulligatawny soup

Special Diets

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Mulligatawny soup
Perfect for cold evenings, this warming, spicy soup is packed with vegetables, lentils and rice.
Serves
8
Prep
15 minutes
Cook
35–40 minutes
Each 205g serving contains (excludes serving suggestion)
KCal
134
Carbs
23.5g
Fibre
3.3g
Protein
4.6g
Fat
1.7g
Saturates
0.20g
Sugars
6.0g
Salt
0.50g
Fruit/Veg Portion
1
Ingredients

Ingredients

2 tsp sunflower oil
1 large onion, finely chopped
1 carrot, diced
1 sweet potato, diced (250g)
1 x 400g tin tomatoes
75g red lentils
2 cloves garlic, crushed
1 vegetable stock cube
1 tbsp medium curry paste (or powder)
1 litre boiling water
75g basmati rice cooked in 1 litre boiling water
fresh coriander, to serve
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Method

Recipe tips
  • Add a finely diced chicken breast along with the tomatoes and use a chicken stock cube.
  • Try with shredded or diced cooked lamb.
  • Freezing instructions: Suitable for freezing once cooked. Freeze in portions then defrost in the fridge, or defrost in a microwave stirring regularly.
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