• sharron

Mulligatawny Soup


1 200g Pack Fresh Chopped Soup Vegetables

1 Onion Finely Chopped

2 Beef Stock Cubes

150g Red Lentils

1 Tablespoon Garam Masala

1 Tablespoon Medium Curry Powder

2 Tablespoons Tomato Puree

750 ml Water to Cover

150g Rice

Salt & Pepper to season


Add the soup vegetables, onion, stock cubes, lentils, garam masala, curry powder, tomato purée into a large pan or slow cooker, cover with water and stir well. Cook in the slow cooker on high fo 1 hour stirring occasionally, turn down to low and cook for another 1-2 hours.

Alternatively cook in a large pan until vegetables and lentils are soft.

Next blitz the soup in a food processor and return to the pan/slow cooker, you can add a little extra water if you prefer a thinner soup at this point.

Now add the rice and cook for another 20-30 minutes until rice is cooked through.

Serve in warmed dishes.

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