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Vegetarian Mulligatawny
Ingredients
  • 1/4 cup coconut oil (can sub butter)
  • 1 large carrot , peeled and chopped
  • 1 large Honeycrisp apple , or 2 small apples, chopped
  • 1 cup chopped onion , about 1 medium
  • 3 garlic cloves , minced
  • 1 small jalapeno , chopped
  • 2 teaspoons Litehouse freezer dried ginger (or fresh)
  • 14.5 oz can of diced tomatoes
  • Spices (mixed together in a bowl)
  • 1 Tablespoon curry
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon paprika
  • 1/2 teaspoon thyme
  • 1/2 teaspoon pepper
  • 1/2 cup Bob's Red Mill red lentils , rinsed
  • 1 cup light coconut milk , unsweetened (about half a can)
  • 3 cups vegetable stock
  • I use Better Than Bouillon , it's amazing!
  • Toppings: roasted cashews , toasted coconut and green onions, chopped. (All optional)
Instructions
  1. Make Naan bread dough. Since it has to rise for 45 min, it's best to start first.
  2. In a dutch oven, or large soup pot, melt coconut oil over medium heat. Add carrot, jalapeno and onion. Saute for 4-5 minutes.
  3. Add apples, ginger and tomatoes and cook 3 minutes. Now add garlic and spices. Stir to combine ingredients with spices.
  4. Turn to medium-low and add lentils and vegetable stock.
  5. Bubble for 30 minutes uncovered, stirring occasionally--get ready for your house to smell AMAZING!
  6. Cook up naan while soup is cooking. Try not to eat it all, like my family did.
  7. With a hand blender, or regular, blend soup. I liked it really smooth, but you can leave it a little chunky too!
  8. Pour in coconut milk. Stir and serve with toppings. The crunchy cashews add a great texture--I used jalapeno flavored ones!