PP Mulligatawny Soup

Chef: Jeannie Hudkins

Makes: 4-6 Servings

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

INGREDIENTS

• ½ t coriander seeds

• ½ t yellow mustard seeds

• ½ t black mustard seeds

• ½ t cumin seeds

• 1 c red lentils, rinsed and cleaned

• 1 onion, diced

• 2-3 carrots, diced

• 2 stalks celery, diced

• 1 t garlic, minced

• 1 t ginger, minced

• 1 t curry powder

• ¼ c tomatoes, diced

• 1 apple, diced

• 4 c vegetable broth

DIRECTIONS

1. Place seeds into a soup pot. Cook on low heat until seeds are slightly browned and fragrant, about 4 minutes.

2. Add the red lentils, onion, carrots, celery, garlic, ginger, curry, tomatoes, apple and vegetable broth. Bring to a boil, lower to a simmer. Cook for 15 minutes. Taste test to make sure the lentils are fully cooked.

3. Blend half the soup. Return to the rest of the soup in the pot.

4. If desired, add a garnish such as cilantro or scallions.

5. Serve.

Jeannie Hudkins is PBNSG’s “Original Chef”. Her compassion for animals and health is at the heart of each recipe she shares with us. Her first book, Eat Like You Give a Damn, For the Animals, For Your Health, For Our Planet shakes us into conscious choices that serve other species and ourselves. Jeannie’s passion led to her step-by-step formula to the whole plant-based eating in Dietology 101, a wonderful guide to successfully adopting this lifestyle.