24 October, 2006

Red Lentil Mulligatawny Soup

Sunday I was craving burgers. Earlier that week the market across the street from my place received a nice selection of huge Portobello mushrooms, so I searched through my extensive recipe collection and found the recipe for Portobello Mushroom Burgers. That made me almost happy. Almost, because I also felt like a salad with my burger…something with fruits…..oranges…… something different from the usual Green Salad with sesame dressing I make.
Flipping through the pages of the recipe-binders I saw a picture of the Sweet Potato and Orange Salad! That was exactly what I had in my mind…. But wait a second, this Red Lentil Soup looks so yummy……coconut milk….. cumin….. hmmmmmm….. can we eat burger, salad, and the soup? Why not!
Having all of this figured out I thought of desert. Something fruity and not too complicated would be great. Apple-pecan cookies? Poached pears? Baked apples?! Yeah, Baked Apples with maple syrup, raisins, and nuts.
After couple of hours of cooking we’ve enjoyed:

Red Lentil Mulligatawny with Apple-Celery Salsa

Image from Cooking Ligh
The recipe comes from the Cooking Light magazine. I “veganised” it by replacing the chicken stock with the vegetable broth.  This rich, creamy soup will thicken as it cools. Thin with hot water, a tablespoon at a time, to the desired consistency.

2/3 cup finely chopped Granny Smith apple
1/4 cup finely chopped celery
1 tbsp chopped fresh cilantro
1 tbsp fresh lime juice

3 1/2 cups fat-free, less-sodium chicken broth
1 cup dried small red lentils
1 cup chopped onion
1 1/2 cups light coconut milk
3 tbsp tomato paste
1 tsp grated peeled fresh ginger
1/2 tsp ground cumin
1/8 tsp ground turmeric
1 tsp fresh lime juice
1/2 tsp salt
1/4 tsp freshly ground black pepper

To prepare salsa: combine the first 4 ingredients; cover and chill.

To prepare soup
  • Combine broth, lentils, and onion in a Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until lentils are tender.
  • Process lentil mixture in blender until smooth.
  • Add coconut milk, tomato paste, ginger, cumin, and turmeric; process until smooth.
  • Return soup into pan. Cover and simmer over medium heat 10 minutes. Remove from heat; stir in 1 teaspoon juice, salt, and pepper.
  • Ladle about 1 cup soup into each of 4 bowls; top each serving with 1/4 cup salsa.

Yield: 4 servings (serving size: 1 cup soup and 1/4 cup salsa)


  1. Have you found vegetable broth where the ingredient list don't look like a chemical formula ?

  2. For camping I use "Harvest Sun" bouillon cubes. They are organic and have very natural ingredients: http://www.organichorizons.ca/shop/enter.html?target=dept_15.html (don't be scared when you'll notice the prices - these are for big case. Usually a pack of 6 cubes is about 3-4$).
    At home I use the powdered vegetarian bouillon - can't remember the name of the company.
    And the best thing is obviously to make your own vegetable stock and freeze it. I find that any commercial brand is too salty and lacks the real flavor ;)