Madras and Britain

Mulligatawny soup

Name: Mulligatawny soup
Total time: 45 min
Yield: 6 servings
Cuisine: Anglo Indian
Ingredients: 3/4 cup red lentils rinsed masoor dal (red lentils); 2 tbsp butter; 1 large chopped onion; 1 diced carrot; 1 stick diced celery; 1 peeled and diced apple; 4 cloves garlic; 1 inch grated ginger; 1/2 tsp turmeric (ground turmeric); 1 tsp cumin powder (ground cumin); 2 tsp coriander powder (ground coriander); 1 tsp garam masala; 1/2 tsp red chilli powder (indian red chili powder); 1/2 tsp black pepper; 5 cups stock or water water; 2/3 cup thick coconut milk; 1 cup to serve cooked rice; 1 tbsp lemon juice; Coriander leaves (cilantro), to garnish; Salt, to taste

Spiced lentil, apple and coconut soup. Born of milagu thanni, raised in British clubs.

45 minTime

9 gProtein each

mediumSpice

Pepper water2 chapters · 1 min read

Make it your way

Grandma's wayAnglo Indian spiced lentil and apple soup with rice.

The original

271kcalsame

9 gproteinsame

6 gfibresame

45minutessame

Mulligatawny.

Per serving, worked out from the ingredient table.

Ingredients

Masoor dal (red lentils)¾ cup red lentils, rinsed

Butter2 tbsp

Onion1 large, chopped

Carrot1, diced

Celery1 stick, diced

Apple1, peeled and diced

Garlic4 cloves

Ginger2.5 cm, grated

Turmeric (ground turmeric)½ tsp

Cumin powder (ground cumin)1 tsp

Coriander powder (ground coriander)2 tsp

Garam masala1 tsp

Red chilli powder (indian red chili powder)½ tsp

Black pepper½ tsp

Water5 cups stock or water

Thick coconut milk⅔ cup

Cooked rice1 cup, to serve

Lemon juice1 tbsp

Coriander leaves (cilantro)to garnish

Saltto taste

Method

4 steps

1Soften onion, carrot, celery and apple in butter. Add garlic and ginger.
2Add spices and stir 1 minute.
3Add lentils and stock; simmer 25 minutes until lentils collapse.
4Blend partly, stir in coconut milk and lemon, season. Serve with a spoon of rice.

Serve it like this

Ladle into deep bowls over a spoonful of rice, finish with coriander and a squeeze of lemon. Bread or papad alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Madras and Britain

Mulligatawny soup

Spiced lentil, apple and coconut soup. Born of milagu thanni, raised in British clubs.

45 minTime

9 gProtein each

mediumSpice

Pepper water2 chapters · 1 min read

Make it your way

Grandma's wayAnglo Indian spiced lentil and apple soup with rice.

The original

271kcalsame

9 gproteinsame

6 gfibresame

45minutessame

Mulligatawny.

Per serving, worked out from the ingredient table.

Ingredients

Masoor dal (red lentils)¾ cup red lentils, rinsed

Butter2 tbsp

Onion1 large, chopped

Carrot1, diced

Celery1 stick, diced

Apple1, peeled and diced

Garlic4 cloves

Ginger2.5 cm, grated

Turmeric (ground turmeric)½ tsp

Cumin powder (ground cumin)1 tsp

Coriander powder (ground coriander)2 tsp

Garam masala1 tsp

Red chilli powder (indian red chili powder)½ tsp

Black pepper½ tsp

Water5 cups stock or water

Thick coconut milk⅔ cup

Cooked rice1 cup, to serve

Lemon juice1 tbsp

Coriander leaves (cilantro)to garnish

Saltto taste

Method

4 steps

1Soften onion, carrot, celery and apple in butter. Add garlic and ginger.
2Add spices and stir 1 minute.
3Add lentils and stock; simmer 25 minutes until lentils collapse.
4Blend partly, stir in coconut milk and lemon, season. Serve with a spoon of rice.

Serve it like this

Ladle into deep bowls over a spoonful of rice, finish with coriander and a squeeze of lemon. Bread or papad alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mulligatawny soup

Make it your way

Ingredients

Method

Mulligatawny soup

Make it your way

Ingredients

Method

Make it a meal