Spiced lentil and apple soup (mulligatawny)
A gently curried, slightly sweet lentil soup. Warming, filling and very cheap.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Red split lentils150 g
- Brown onions150 g
- Carrots200 g
- Apples1 apple
- Vegetable stock cubes1 cube
- Chopped tomatoes (tin)1 tin
- Sliced wholemeal bread300 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, mild curry powder. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Chop the onion and carrot. Heat a tablespoon of oil in a large pan over a medium heat and cook them for 6 minutes. Stir in 2 teaspoons of curry powder for 1 minute.150 g brown onions200 g carrots
- Rinse the lentils and chop the apple (no need to peel). Add both with the chopped tomatoes, the crumbled stock cube and 1 litre of water. Simmer for 25 minutes, until everything is soft.150 g red split lentils1 apple1 cube1 tin chopped tomatoes
- Blend until smooth, or mash well with a masher. Season with salt and pepper and serve with the bread.300 g sliced wholemeal bread
A squeeze of lemon or a spoon of yoghurt just before eating makes the spices sing.
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