Vegetarian Mulligatawny Soup (NES)

By hmp13

Ingredients

• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 large onion, peeled and diced
• 2 ribs celery, diced
• 4 carrots, peeled and sliced
• 1 pound dried lentils
• 2 cups (16 ounces) canned whole tomatoes, cut into pieces
• 1 can (16 ounces) chickpeas, rinsed and drained
• 8 cups vegetables stock
• 2 cups tomato juice
• 3 teaspoons yellow curry powder
• 3 teaspoons cumin
• 2 teaspoons coriander
• 1/2 teaspoon cayenne pepper
• 1 can (16 ounces) coconut milk
• 2 tablespoons honey
• 1 1/2 cups cooked basmati rice
• 1/2 bunch fresh cilantro, chopped
• Salt and pepper

Preparation

Step 1

Heat a stockpot over medium-high heat. Add the oil, garlic, onion, celery and carrots. Saute for 7 minutes. Add the lentils, tomatoes, chickpeas, stock, tomato juice, curry powder, cumin, coriander, and cayenne pepper. Bring to a boil. Reduce the heat to medium, cover the pot, and simmer for 40 to 45 minutes. Stir in the coconut milk, honey, rice, cilantro, salt and pepper.