#jain mulligatawny soup

Jain + Vegan Mulligatawny Soup

Ingredients

• 1 tsp olive oil
• 2 celery stalks, diced
  
• 2 red peppers, diced
• 1 large apple, diced
• 1 tbs ginger powder
  
• 1 tbs coriander powder/turmeric mixed
• 1 tbs garam masala
• ¼ tsp cayenne, optional
• 1 tbs tomato paste
• 1 can light coconut milk
• 1 c Jain broth (broccoli stalk ideal for this broth)
• 1 15.5-oz can diced tomatoes with liquid
• ½ c red lentils (लाल मसूर की दाल)
• 1 tbs cilantro, for garnish

Instructions

Heat oil in a large pot or dutch oven over medium heat. Saute  celery and red peppers until slightly softened, about 5 minutes.

Add ginger, coriander powder/turmeric mix, garam masala, and cayenne, if using. Saute another minute, until fragrant.

Stir in tomato paste, coconut milk, Jain broth, tomatoes, and lentils. Bring to a boil. Reduce heat to low, cover, and simmer until lentils are cooked through, about 20 minutes.

Blend and serve, garnished with cilantro + a dollop of vegan cream cheese.