-IBIS-1.5.0-
rx
recipe
mulligatawny soup
nutrition

definition

mulligatawny soup
Serves 6-8

• ingredients:
1 1/2 quarts chicken or vegetable stock
2 tbsp. oil
2 small apples, sliced
1 medium onion, chopped
2 medium tomatoes, quartered
1 clove garlic, chopped
1 celery rib, chopped
1/2 green pepper, chopped
1 turnip, chopped
1 tbsp. curry powder
1 1/2 cup red lentils, rinsed chopped parsley

• method:
1. Heat stock to a boil. Saute the vegetables and apples in the oil with the curry powder until the tomatoes start to fall apart.
2. Add the lentils to the stock and cook for half an hour or more, until tender.
3. Puree in blender or food processor and reheat before serving. Garnish with parsley.

(Tracy, p. 175)
From The Gradual Vegetarian by Lisa Tracy; © 1985 by Lisa Tracy. Reprinted by permission of the publisher, M. Evans & Company, Inc.


footnotes