Favorite Mulligatawny Lentil Soup

My All Time Favorite Mulligatawny Lentil Soup

Prep Time: 10 minutes  Cook Time: 20 min

This soup is a plant based adaptation from the cookbook “Crazy Plates” by the Podleski Sisters.   Among other changes, I switched out the chicken breasts with brown lentils and chicken broth switched to veggie broth.  For an optional dairy free topping, yogourt or sour cream can be switched out with soy or coconut yogurt.  The broth is simply soul-filling and flavourful. Enjoy!

Ingredients:

1 Tbs olive oil

1 cup each chopped: celery, onions, carrots.

1 clove garlic minced

2 tsp curry powder

1 tsp chili powder

½ tsp ground cumin

3 whole cloves (or 1/8 tsp ground cloves)

6 cups vegetable broth

1 can (19oz) diced or plum tomatoes cut up

1 can lentils, drained and rinsed or 1 cup dry brown lentils

½ cup uncooked long grain rice ( I like wild rice, any rice works)

1 tsp salt

½ tsp black pepper

2 cups diced Granny Smith apples (optional)

¼ cup chopped parsley (optional)

¾ cup sour cream or plain yogourt: soy or coconut are dairy free (optional)

1 Tbs Lemon juice (optional)

• Heat oil in a large pot over medium heat.  Add celery, onions, carrots and garlic.  Cook for 3-4 minutes until the veggies begin to soften.

• Add spices: curry, chili powder, cumin, cloves and cook for 2-3 minutes more.

• Add broth, tomatoes, lentils, rice, salt and pepper.  Bring to a boil.  Reduce heat and simmer for 15-20 minutes or until lentils and rice have softened.

• Optional Topping:  Add apples and parsley and cook for 10 minutes more.   Remove from heat and stir in sour cream and lemon juice .

• Alternative Topping:  Serve with a handful of baby spinach on top.