Mulligatawny Pepper Water Soup

Mulligatawny literally means, from the Tamil words molegoo (pepper) and tunes (water). Originally a vegetarian Indian sauce, the British added meat and various other ingredients to create a soup. Rice and lentils combine with vegetables and spices to make this vegan version a warming and substantial soup. read

Shofia Samawa @cook_15710529

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Ingredients

Makes 4 to 6 servings

2 tablespoonsolive oil
1medium onion, chopped
1medium carrot, chopped
1celery rib, cut into 1⁄4-inch slices
1medium green bell pepper, chopped
1garlic clove, minced
1serrano or other hot green chile, seeded and minced
2 teaspoonsgrated fresh ginger
1 tablespoonhot or mild curry powder
5 cupsvegetable broth, homemade or store-bought, or water
1⁄2 cup red lentils, picked over, rinsed, and drained
Salt and freshly ground black pepper
1⁄3 cup brown basmati rice
1 (13.5 ounce)can unsweetened coconut milk
1Granny Smith apple, finely chopped
1 tablespoonfresh lemon juice
1⁄4 cup chopped fresh cilantro, for garnish

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Steps

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1. In a large soup pot, heat the oil over medium heat. Add the onion, carrot, celery, bell pepper, garlic, and chile. Cover and cook until softened, stirring occasionally, about 10 minutes. Stir in the ginger and curry powder and cook, uncovered, for 1 minute. Add the broth and lentils, and bring to a boil. Reduce heat and simmer, uncovered, for 30 minutes.
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2. When the soup is done, season with the salt and black pepper to taste. Puree the soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary, and return to the pot. Add the rice and cook over medium heat until tender, about 30 minutes.
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3. Add the coconut milk, apple, and lemon juice. To serve, ladle the soup into bowls and sprinkle with cilantro.
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You can visit http://allveganrecipe.com/5-vegan-dessert-recipes-with-chocolate/ to see vegan recipes chocolate