Mulligatawny Stew

Submitted by nutri-mom

"A sweet mild curry lentil stew with an apple and tomato base. This is a great seasonal recipe for August and September with fresh, local apples and tomatoes. This is my own version of Mulligatawny Stew, but is inspired by a recipe Jamie V. got while traveling in India."

 

• Ready In: 3hrs 30mins
• Ingredients: 13
• Yields: 4 quarts
• Serves: 8

ingredients

• 2 tablespoons chicken soup base
• 7 cups water
• 1 cup lentils
• 2⁄3 cup brown rice
• 2 cups apples
• 3 cups tomatoes
• 1⁄4 cup celery
• 1⁄2 cup onion
• 3⁄4 cup raisins
• 4 teaspoons curry powder
• 1 teaspoon cinnamon
• 1⁄4 teaspoon black pepper
• 1 teaspoon sea salt

directions

1. Chop about 3-4 apples and 3-4 large tomatoes.
2. Finely chop celery and 1 small onion.
3. Stir together chicken soup base and water.
4. Mix all ingredients in a 4 quart crock pot.
5. Simmer 3 hours on high or until thick.

Reviews

[johnstonrk]

This is the best Mulligatawny Stew ever. I have a favorite Indian Restaurant in my neigborhood and have been trying to figure out how they make their soup. This is the closest recipe to it I have found. Lovely, healthy and fragrant. Many of the recipes for this soup aren't healthy and have way too much fat in them. I am going to make this soup often and serve with fresh Naan. Highly recommended. Thank you nutrimom!