Eastern-Style Mulligatawny Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 clove garlic, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can lentils, rinsed and drained
• 1 (14.5 ounce) can vegetable broth
• 1/4 cup uncooked white rice
• 1/4 cup chopped fresh cilantro

Directions

1. Heat oil in a large pot over medium heat. Add onion, carrot, and celery; cook and stir until onion is tender.
2. Stir in cumin, coriander, turmeric, ginger, cayenne pepper, and black pepper; cook and stir for 1 minute.
3. Add garlic; cook and stir for 1 minute. Add tomatoes, lentils, broth, and rice; bring to a boil.
4. Reduce heat to low and simmer, stirring occasionally, for 20 minutes.
5. Stir in cilantro; cook and stir for 2 minutes. Serve warm.

Interesting Facts

• Mulligatawny Soup originated in south India and is a combination of two Indian words: “mullaga” meaning pepper, and “tawny” meaning water.
• This dish is an excellent source of protein, fiber, and vitamins A and C.
• The soup can be served as a main course or as a side dish.
• Mulligatawny Soup can be made vegetarian by substituting vegetable broth for the chicken broth.