Mulligatawny Soup

Servings: Serves: 4

Nutritional Information:

Per serving (174g)

Calories 216, Fat 4.5g, Saturates 0.3g, Carbohydrate 41g, Sugars 10g, Fibre 5g, Protein 6.1g, Salt 2.3g




Firstly add the vegetable oil to a saucepan over a medium-high heat, then add the onion, garlic, carrots and apple and cook for 3-4 minutes until the vegetables begin to soften


Then add the garam masala, turmeric and cumin seeds and cook for a further 2-3 minutes. Add the tomato purée, mango chutney, long grain rice, red lentils and vegetable stock and bring to the boil, turn down to a simmer and cook for 35-40 minutes until the rice and lentils are cooked
and the soup has thickened.


Sprinkle on some fresh coriander and drizzle some soya yoghurt to serve.


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