Mulligatawny is a dish that Indian chefs created for the English during colonization, and it is still a favorite, despite its conflicted origins. It’s a thick, veggie-rich stew with Indian-inspired spices and a hint of chili heat. If you like it hot, double or triple the chili flakes.
Parsnip Mulligatawny
By:
Co+opRecipe Information
Total Time:
45 minutes; 20 minutes activeServings:
6Ingredients
- 2 tablespoons neutral oil
- 1 large onion, chopped
- 2 medium parsnips, peeled and chopped
- 2 large carrots, chopped
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/2 cup red lentils, rinsed
- 1 quart vegetable stock
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup plain Greek yogurt
- Cilantro sprigs
Preparation
- In a large pot, heat olive oil and then add onion, parsnips, carrots, ginger, garlic and red pepper flakes. Saute until the onions are softened, about 8 minutes.
- Add the coriander and cumin and stir until fragrant. Add lentils, stock and salt plus 1 cup water and raise the heat to bring to a boil.
- Reduce the heat to simmer, covered, for about 20 minutes, until the lentils are tender and falling apart.
- Use a stick blender, blender or food processor to puree the soup. Return to the heat to warm before serving. Top each bowl with Greek yogurt and cilantro sprigs.
Serving Suggestion
Serve as a light lunch or as a side with an Indian-inspired meal.
Nutritional Information
190 calories, 7 g. fat, 0 mg. cholesterol, 560 mg. sodium, 28 g. carbohydrate, 6 g. fiber, 7 g. protein
