Vegetable mulligatawny with red lentils and brown rice
A fragrant, mild curried soup of red lentils, apple and brown rice that is a full meal in a bowl.
- Time50 min
- LevelEasy
- Costabout £0.75 a head
Ingredients
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Method
- 1
Heat the oil in a large pan and cook the onion and carrot for 7 minutes.
7 min - 2
Add the apple, garlic, curry powder and turmeric and stir for 2 minutes.
- 3
Add the lentils, brown rice and stock. Bring to the boil, then simmer for 30 minutes, stirring now and then, until the rice and lentils are soft.
30 min - 4
Pour in the coconut milk and heat through for 3 minutes.
3 min - 5
Stir in the lemon juice and season with pepper.
- 6
Ladle into bowls and top with coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.