Mulligatawny-Inspired Vegan Lentil Soup
with Sweet Potatoes & Poblano
Cooking time
25 minutes
Servings
2/4
Calories
910 /serving
This vegan mulligatawny pays homage to the soup’s Tamil origins. During the Raj, milagu thanni (“pepper water”) was popularized in different forms, often incorporating chicken and other meats. Red lentils and coconut milk give this version its structure, with extra satisfaction from chunky veggies.
We will send you:
- 225g Sweet potatoes
- 1 Onion (or shallot)
- 1 Poblano pepper (or green pepper)
- 1 Lime
- 20g Ginger
- 30ml Vegetable demi-glace
- 400ml Organic fair-trade coconut milk (non-GMO)
- 30ml Tomato paste
- 200g Red lentils
- 12g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
You will need:
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
38 g
Saturated Fat
32 g
Sodium
480 mg
Total Carb
114 g
Sugars
17 g
Protein
34 g
Fibre
30 g
Preparation
Mise en place
- Halve the lime; juice ½ and quarter the remaining ½.
- Halve, peel and mince the onion.
- Halve, core and medium-dice the poblano.
- Peel and medium-dice the sweet potatoes.
- Peel and mince the ginger.
Start the soup
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the ginger and onion. Sauté, 30 sec. to 1 min., until fragrant.
- Add the sweet potatoes and sauté, 3 to 4 min., until beginning to brown.
- Add the poblano, tomato paste, spices and S&P.
- Cook, stirring often, 1 to 2 min., until the tomato paste is dark red.
Finish the soup
- To the pot, add the lentils, demi-glace, coconut milk and 1 ½ cups water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 10 to 12 min., until slightly thickened and the vegetables are tender.
- Add the lime juice; stir well.
Plate your dish
- Divide the soup between your bowls.
- Garnish with the lime wedges. Bon appétit!
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