Vegan Mulligatawny Soup

runningonrealfood.com

Susan Scott

1 medium onion, diced (2 cups, 300 g)

1 jalapeno pepper, seeds removed and diced (50 g)

1 tbsp olive oil (15 mL, substitute broth for oil-free soup)

2 granny smith apples, cored and diced (2 cups, 300 g)

3 stalks celery, rinsed and diced (1 cup, 125 g)

4 cloves garlic, minced (10 g)

1-inch piece fresh ginger, minced (20 g)

1 teaspoon cumin

1 teaspoon turmeric powder

1 teaspoon garam masala

¼ teaspoon cardamon

¼ teaspoon nutmeg

3 carrots, peeled and diced (approx. 1 ¾ cups, 225 g)

1 cup uncooked red lentils, rinsed (200 g)

½ cup uncooked basmati or jasmine rice, rinsed (100 g)

1 28 fl.oz can diced tomato ( 769 ml)

6 cups vegetable stock (1500 ml)

1 14 oz can light coconut milk

salt and black pepper

Directions at runningonrealfood.com

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