Spiced lentil and apple soup (mulligatawny)
A gently curried, slightly sweet lentil soup. Warming, filling and very cheap.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Red lentils5 oz
- Yellow onions5 oz
- Carrots7 oz
- Apples1 apple
- Vegetable bouillon cubes1 cube
- Diced tomatoes (can)1 can
- Whole wheat bread11 oz
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, 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 store 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.5 oz yellow onions7 oz carrots
- Rinse the lentils and chop the apple (no need to peel). Add both with the diced tomatoes, the crumbled bouillon cube and 4¼ cups of water. Simmer for 25 minutes, until everything is soft.5 oz red lentils1 apple1 cube1 can diced tomatoes
- Blend until smooth, or mash well with a masher. Season with salt and pepper and serve with the bread.11 oz whole wheat bread
A squeeze of lemon or a spoon of yogurt just before eating makes the spices sing.
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