Mulligatawny Soup

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 87.2

Total Fat: 0.5 g
Cholesterol: 0.0 mg
Sodium: 71.8 mg
Total Carbs: 18.6 g
Dietary Fiber: 4.1 g
Protein: 3.3 g

View full nutritional breakdown of Mulligatawny Soup calories by ingredient

Introduction

Vegetarian, thick and delicious Vegetarian, thick and delicious

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 6

Ingredients

1 cup chopped onion

1 large clove garlic, minced (3 tsp)

1 large piece ginger, minced (3 tsp)

1 cup chopped celery

1 cup chopped carrots

1 cup chopped potato

1 bay leaf (1 tsp. gound bay leaf)

2 tsp Madras Curry Powder

1 tsp Cumin, ground

1 tsp Coriander, ground

1/2 tsp black pepper

pinch dried red chili or 1 tsp chili powder

1 cup Hunts Original Tomato Paste

4 tsp. dry basmati or brown rice

4 tsp. red lentils

1 Tbsp lime juice

6 cup water

Directions

Chop the vegetables and place in large pot with all the spices and tomato paste and 6 cups of water. Bring to a boil and cook until vegetables are half cooked (5 min). Add the rice and let boil for 10 minutes. Add lentils. When all are tender add the lime juice. To add protein to the soup - which should be thick and hearty - you can boil a boneless chicken breast in the water while cooking it all - then remove the breast after about 15 minutes and chop it finely and then return to the soup. Then figure the calories in that breast to add to this recipe. Makes 6 servings - hearty bowlfuls of about 1and 1/2 cup each.

Number of Servings: 6

Recipe submitted by SparkPeople user STEPHC..