By veganmilitarywife

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Mulligatawny (Vegan, Oil Free, and Gluten Free)

Categories : Soup
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Mulligatawny

Servings 4

Ingredients

  • 1 onion diced
  • 2 stalks celery diced
  • 2 carrots diced
  • 1 small to medium sweet potato diced
  • 2 ounces soy curls
  • 1/2 cup dried red lentils
  • 1 Granny Smith apple cored and diced
  • 2 teaspoons fresh ginger grated
  • 2 large cloves garlic minced
  • 4 cups vegetable broth
  • 1 can diced tomatoes 15 oz
  • 2 bay leaves
  • 3 tablespoons curry powder
  • 1 teaspoon red pepper flakes optional
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup water
  • 1/2 cup raw cashews Soak in water for at least 30 minutes, if you don't have a high speed blender.
  • finely chopped cilantro for garnish optional
  • raisins for garnish optional

Instructions

  • Place all ingredients, except water and cashews, in a pressure cooker or large pot on stove. Set on Manual for 5 minutes. Natural pressure release. Or simmer over medium low heat for about 30 minutes or until lentils and sweet potato are soft.
  • Meanwhile, combine water a cashews in a blender and process until smooth.
  • Pour into soup and heat through until thickened.
  • Remove bay leaves before serving.
  • Serve over brown basmati or long grain rice.