Vegetarian Mulligatawny Soup

This has to be one of my favorite soups of all time!   With the edition of carrots and celery the rest of the ingredients can come from the pantry.  If you’re in a real bind just open the freeze dried carrots and celery you’ve been saving up for a rainy day.  Not only is this the most delicious soup ever, but I just love saying the name . . . mulligatawny, mulligatawny, mulligatawny yum!

Vegetarian Mulligatawny

2 Tablespoons olive oil

2 cloves garlic, minced

1 small onion, diced

1 celery stalk, diced

2 carrots, diced

1 cup lentils, rinsed

2 cups crushed tomatoes

1 can garbanzo beans (15 oz)

5 cups vegetable stock

2 teaspoons curry powder

2 teaspoons ground cumin

1 teaspoon ground coriander

1/4 teaspoon black pepper

1 can coconut milk (13.5 oz)

1 Tablespoon honey

1 cup cooked rice

1/4 cup cilantro, chopped (freeze dried will work too)

Saute garlic, onion, celery, and carrots in olive oil for 5 minutes.  Add lentils, crushed tomatoes, garbanzo beans, vegetable stock, and spices.  Bring to a boil, turn down heat and simmer for 45 minutes or until lentils are cooked.  Turn off heat and add coconut milk, honey, rice, and cilantro.

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5 Comments on “Vegetarian Mulligatawny Soup”

  1. Angie Allen says:

    Sounds delicious. The middle ground from freeze dried carrots is canned. I add them to all sorts of stuff for color, flavor and body.

  2. […] Mulligatawny Soup – All ingredients from the closet pantry. […]

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