Mulligatawny soup

A lightly spicy, warming soup suitable for vegetarians. Great for the autumn and winter months.

2 large onions, carrots, potatoes (rough small chunks)

300g red lentils

1 tsp grated ginger, chilli flakes and garlic,

1 tbsp ground cumin, coriander, garam masala,

500ml stock,

  1. Fry the onion and carrots until they start to soften.
  2. Add the ginger, chilli and garlic and stir-fry for 2-3 minutes.
  3. Add the dry herbs and spices and stir fry 2-3 minutes then add the lentils, stock and potatoes.
  4. Stir, add a pinch of salt and pepper and cook until the lentils start to break down.

I like serving topped with fresh coriander, spring onion and a dollop of yoghurt.

Love Emily x


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