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Mulligatawny Soup With Raisins

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  Lentils 1 1⁄4 Cup (20 tbs)
  Oil 2 Tablespoon
  Onions 2 Large, chopped
  Curry powder 1 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Red pepper To Taste, cored, seeded and chopped
  Dried chilies 3 , chopped
  Chicken stock 5 Cup (80 tbs)
  Seeded raisins 1⁄4 Cup (4 tbs)
  Tomatoes 8 Ounce, skinned, seeded and chopped (250 Gram)
  Tomato paste 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Soak the lentils in cold water overnight; rinse and drain.
Heat the oil in a pan, add the onions and fry until browned.
Stir in the curry powder and cook for 2 minutes, stirring occasionally.
Add the garlic, lentils and remaining ingredients, with salt and pepper to taste.
Bring to the boil, cover and simmer for 1 1/2 hours.
Cool slightly.
Sieve or work in an electric blender until smooth.
Return to the pan and heat through.
Serve hot, garnished with saffron rice if liked.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2056 Calories from Fat 449

% Daily Value*

Total Fat 51 g77.9%

Saturated Fat 8.9 g44.3%

Trans Fat 0 g

Cholesterol 36 mg12%

Sodium 2194.9 mg91.5%

Total Carbohydrates 306 g102.2%

Dietary Fiber 94.9 g379.6%

Sugars 86.5 g

Protein 106 g211.9%

Vitamin A 64.7% Vitamin C 165.5%

Calcium 45.6% Iron 159%

*Based on a 2000 Calorie diet

Mulligatawny Soup With Raisins Recipe