Mulligatawny Soup


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Serves Too much!!!! | Prep Time 1 hour, chopping | Cook Time 1-2 hours

Why I Love This Recipe

My sweet husband and I went to Yosemite for a vacation and had a wonderful meal one cold evening by a fire in a great restaurant called Sierra located in Tenaya Lodge. A wonderful place to stay, so quaint! Our waitress was so nice and wrote down the whole recipe for this amazing soup!


Ingredients You'll Need

And.... it's Vegan!!!!

3 cups lightly cooked or canned lentils
3/4 cup Earth Balance butter
2 large yellow onion diced
8 celery sticks diced
8 large carrots diced
5 small red potatoes chopped
3 large tomatoes diced
1 gallon vegetable stock
3 cans coconut milk
1 cup chopped cilantro
½ cup lemon juice
1 tbls. Ginger powder
2 tbls. Curry powder
1/8 cup flour
1 tbls. Red pepper crushed or powder
Salt & Pepper to taste


Directions

Need a BIG soup pot!!!!


In big pot with vegetable broth add carrots,potatoes, celery and bring to boil (boil 5 minutes then turn heat to medium). In another pan sauté onion until light brown, add earth balance butter and wisk in flour. Add onion mix to broth mix. Add half cooked lentils or lentil from a can to broth mix. Add tomatoes. Turn heat down to a low/medium. Add coconut milk, ginger powder, curry powder, red pepper, salt/pepper, cilantro, and lemon juice. Stir it all up.


You may need to add more spices to taste depending on what you think tastes good. This makes a whole bunch(serves about 20 or more). Great for parties!!!!!


Questions, Comments & Reviews



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