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Mulligatawny Soup with Coconut & Crispy Onion Relish
2 or 4 Serving Dinner

Mulligatawny Soup

with Coconut & Crispy Onion Relish

Tags: High-Protein Soy-Free Chef's Choice Less Prep
SERVINGS
PREP & COOK TIME
25 min
CALORIES
710
FAT
24g
CARBOHYDRATES
98g
PROTEIN
29g

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INGREDIENTS

  1. 8 oz root vegetable blend
  2. 1 yellow onion, peeled and diced
  3. 2 tsp garam masala
  4. 1 tbsp tomato powder
  5. 2 tsp curry powder
  6. 1 oz fresh ginger, peeled and minced
  7. 1 cup red lentils, rinsed and sorted
  8. 5.5 oz coconut milk
  9. ½ oz fresh cilantro, leaves and tender stems chopped
  10. 2 tbsp crispy onions
  11. 2 tbsp toasted coconut
  12. 1 tbsp vegetable oil*
  13. 1 tsp salt*
  14. ½ tsp freshly ground black pepper
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: tree nut (coconut), wheat
Tools: Medium saucepan
SERVINGS
PREP & COOK TIME
25 min
CALORIES
710
FAT
24g
CARBOHYDRATES
98g
PROTEIN
29g

Get Recipes Delivered

INSTRUCTIONS

1
Cook the vegetables

Heat 1 tbsp vegetable oil in a medium saucepan over medium-high heat. Add root vegetable blend, onion, and 1 tsp salt and cook, stirring frequently, until vegetables are lightly browned and beginning to soften, 3 to 5 minutes. Add garam masala, tomato powder, curry powder, and ginger to the pot with vegetables. Cook until aromatic, 1 to 2 minutes. (4-serving meal: use 2 tbsp vegetable oil, 2 tsp salt)

2
Finish the mulligatawny soup

Add lentils, coconut milk, 3½ cups water, and ½ tsp black pepper to the saucepan and stir to combine. Bring soup to a boil, reduce the heat to a simmer, and cook until lentils and vegetables are tender, 12 to 15 minutes. (4-serving meal: use 5 cups water, 1 tsp black pepper) TIP: If the soup looks to be getting too thick, add more water ¼ cup at a time until you reach the desired consistency.

3
Serve

Divide the mulligatawny soup between bowls and top with cilantro, crispy onions, and toasted coconut for the relish. Dig in!

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