Muligatawny soup (Indian carry soup)

Name: Muligatawny soup (Indian carry soup)
Yield: 4
Ingredients: Fresh cilantro for garnish; Salt; 1 Finely chopped, green chili-seedless; 1 l Vegetable stock; 1 tbsp Oil; 1/2 tsp Turmeric; 1/2 tsp Ground cumin; 100 g Apple into small cubes; 100 g Finely chopped onion; 100 g Potatoes, diced; 2 tbsp Freshly grated ginger root; 2 tsp Ground coriander; 200 g Red lentils; 3 tbsp Lime juice; 4 Fresh or dried Curry leaves; 4 cm Cinnamon stick; 4 dl Coconut milk; 4 Cloves

Soups

Cook time: 0 min.
Servings: 4

Ingredients for Muligatawny soup (Indian carry soup)

		Fresh cilantro for garnish
		Salt
1		Finely chopped, green chili-seedless
1	l	Vegetable stock
1	tbsp	Oil
1/2	tsp	Turmeric
1/2	tsp	Ground cumin
100	g	Apple into small cubes
100	g	Finely chopped onion
100	g	Potatoes, diced
2	tbsp	Freshly grated ginger root
2	tsp	Ground coriander
200	g	Red lentils
3	tbsp	Lime juice
4		Fresh or dried Curry leaves
4	cm	Cinnamon stick
4	dl	Coconut milk
4		Cloves

Instructions for Muligatawny soup (Indian carry soup)

To prepare the Muligatawny soup (Indian carry soup) recipe, please follow these instructions:

Rinse the lenses and arrow the impurities from. Bring lentils, broth, potatoes and apple into the boil and let it boil approx. 20 minutes for low heat.

Sauté onion, garlic, ginger in oil. Add spices and curry leaves with stirring. Remove all spices (cinnamon, carnations, and curry leaves) when the oil starts to stand out.

Sprinkle coconut milk and spice in the soup. Add lime juice and season with salt.

Sprinkle with fresh coriander just before serving.

Muligatawny soup (Indian carry soup)

Ingredients for Muligatawny soup (Indian carry soup)

Instructions for Muligatawny soup (Indian carry soup)

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