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Winter mulligatawny

A bowl of winter mulligatawny

Winter mulligatawny

Name: Winter mulligatawny
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil; 2 onions (350g), chopped; 1 tbsp finely chopped ginger; 2 large garlic cloves finely grated; 1 red chilli deseeded and chopped; 2 tbsp medium curry powder; 1 tsp cumin seeds; 1½ litres hot vegetable stock made with 1 tbsp bouillon powder; 500ml passata; 320g carrots diced; 2 celery sticks chopped; 180g dried red lentils; 100g brown basmati rice; 200g cooked turkey or chicken, chopped; 15g coriander chopped; ½ lemon juiced

Sara Buenfeld

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Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 5 out of 5.6 ratingsRate

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Use up leftover roast turkey in this hearty, low-fat soup with curry flavours. It’s rich in immune-supporting vitamin C, making it ideal for the winter months

Freezable

Gluten-free

Healthy

Low fat

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil
2 onions

(350g), chopped
1 tbsp finely chopped ginger
2 large garlic cloves

finely grated
1 red chilli

deseeded and chopped
2 tbsp medium curry powder
1 tsp cumin seeds
1½ litres hot vegetable stock

made with 1 tbsp bouillon powder
500ml passata
320g carrots

diced
2 celery sticks

chopped
180g dried red lentils
100g brown basmati rice
200g cooked turkey

or chicken, chopped
15g coriander

chopped
½ lemon

juiced

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Nutrition: Per serving

kcal507
fat9g
saturates1g
carbs65g
sugars19g
fibre13g

high
protein34g
salt1.18g

Method

step 1

Heat the oil in a large non-stick pan over a medium heat and cook the onions for 10 mins, stirring frequently until softened and starting to turn golden.
step 2

Stir in the ginger, garlic and chilli, and cook for a minute more. Add the curry powder and cumin seeds, stir well, then pour in the hot vegetable stock and passata and stir again.
step 3

Tip in the carrots, celery, lentils and rice, mix well and bring to the boil. Once boiling, reduce the heat, cover and cook for a further 10 mins until the lentils, veg and rice are tender.
step 4

Remove from the heat, stir in the coriander and lemon juice, and ladle into bowls. Leftovers will keep chilled for up to three days, or freeze for up to three months. Reheat in a pan with a splash of water until piping hot.

Recipe from Good Food magazine, December 2024

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A star rating of 5 out of 5.6 ratings

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