Vegetarian Mulligatawny

As promised, a great race recovery soup recipe for today.  If you do your long run on Sunday like I do, this is a great soup to set on low on the stove and go out for your run.  Make the rice before you hit the shower, and you will have a great meal without too much effort.  Also, unless your family is huge, you will have another meal for sometime through the week already made (=more run time!)

VEGETARIAN MULLIGATAWNY

Makes about 12 servings

Adapted from the New England Soup and Bread Cookbook

2 Tblsp. Olive oil

1 large onion, chopped

3 cloves garlic, smashed

4 large carrots, peeled and cut up

2 stalks celery, chopped

1 small head cabbage, chopped finely and rinsed

1 quart canned tomatoes (32 Ounces)

8 cups water

1 pound lentils (I use the red lentils for this soup.)

3 tsp. curry powder

3 tsp. cumin

2 tsp. ground coriander

Salt

Cayenne to taste

1 can garbanzo beans, drained and rinsed well

1 can coconut milk

2 Tblsp. Honey

To serve:

Basmati rice

Cilantro chutney

Peach or pear chutney

Naan

Heat the olive oil in a large stock pot.  Add onion, garlic, carrots and celery.  Allow to sauté for about 5 minutes.  Add lentils, cabbage, tomatoes, water and spices.  Stir well and bring to a boil, then cook on low about 40 minutes until the lentils are soft.  Meanwhile, cook the rice to serve with your soup.  I like brown basmati rice the best.  When the lentils are soft, add garbanzo beans, coconut milk and honey.  Stir well and heat about 10 minutes.

Serve soup in bowls over basmati rice with condiments and naan on the side.  This makes a wonderful, easy way to get your Indian food fix for the week, and has protein and carbs to be a great race recovery soup.

ENJOY!

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