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Mulligatawny soup

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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
123
Carbs
22.80g
Fibre
3.00g
Protein
4.30g
Fat
1.40g
Saturates
0.00g
Sugars
5.00g
Salt
0.50g
Portion Fruit & Veg
0
Ingredients
Ingredients
2 tsp sunflower oil
1 large onion, finely chopped
1 carrot, diced
1 sweet potato, diced
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
Method
  1. Add the oil to a large pan with the onion. Cook for 5 minutes, stirring regularly, until it starts to brown.
  2. Add the carrot and sweet potato, and cook for a further 5 minutes, stirring regularly.
  3. Now add the tomatoes, lentils, garlic, stock cube, curry paste and 1 litre of boiling water. Bring to the boil, turn down the heat, cover and simmer for 15 minutes.
  4. Meanwhile, boil the rice for 10 minutes, rinse in a sieve under cold water and reserve.
  5. Blend the vegetables with a stick blender or food processor until smooth.
  6. Stir the rice into the soup and serve with a sprinkle of freshly chopped coriander.
Chefs 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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