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Dairy Free

Red Lentil & Butternut Squash Mulligatawny Soup

with Baby Peppers & Garlic Naan

Cooking time

40 minutes

Servings

2/4

Calories

1060 /serving

Mulligatawny soup is a recipe with Tamil roots, which was later co-opted and popularized by the English (as so many of our favourite Indian dishes were). If you’re interested in your dinner with a side of linguistics, the root of this dish’s name comes from the Tamil phrase for “pepper water”. Which we think is selling the complex, robust notes of this peppery stew short. You’ll make yours by simmering multicoloured baby peppers and protein-packed red lentils with aromatics like ginger, garlic and lime, before adding in creamy coconut milk and roasted butternut squash. Serve garlic naan on the side for dipping and scooping, and the result is a soul-soothing, meat-free meal that packs a flavour punch.

We will send you:

  • 140g Multicoloured baby peppers
  • 225g Diced butternut squash
  • 1 Bunch of cilantro
  • 20g Ginger
  • 2 Garlic cloves
  • 1 Lime
  • 30g Vegetable demi-glace
  • 400ml Coconut milk
  • 200g Red lentils
  • 2 Naan
  • 12g Mulligatawny spice blend (black peppercorn, coriander, cumin, fenugreek, garlic, ginger, mustard, sea salt, turmeric, paprika, cinnamon, cloves, nutmeg, cardamom)

Contains: Mustard, Wheat

You will need:

Medium pot
Large pan
Peeler
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
39 g
Saturated Fat
27 g
Sodium
1070 mg
Total Carbs
144 g
Sugars
14 g
Protein
37 g
Fibres
19 g
Preparation
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Roast the butternut squash
Preheat the oven to 450°F. On a lined sheet pan, toss the butternut squash with a drizzle of oil; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and roast in the oven, 22 to 24 minutes, turning over once, until browned and tender when pierced with a fork.
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Mise en place
While the butternut squash roasts, cut the lime into wedges. Halve and medium-dice the peppers, discarding the stem end. Mince the garlic. Peel and mince the ginger. Pick the cilantro leaves off the stems; roughly chop the stems.
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Start the mulligatawny
In a medium pot, heat a drizzle of oil on medium-high. Add the ginger, cilantro stems and ½ the garlic. Cook, stirring frequently, 1 to 2 minutes, until fragrant. Add the lentils, peppers, coconut milk, demi-glace and 2 ½ cups water (double for 4 portions); season with the remaining spice blend and S&P. Bring to a boil; reduce to a simmer and cook, stirring occasionally, 18 to 20 minutes, until the lentils are soft; season with S&P to taste.
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Toast the naan
While the mulligatawny cooks, in a large pan, heat a drizzle of oil on medium-high. Add the remaining garlic and cook, stirring frequently, 30 seconds to 1 minute until fragrant. Transfer the cooked garlic to a bowl and add 1 tbsp olive oil (double for 4 portions). Place one naan at a time to the same pan, and toast, 1 to 2 minutes on each side. Transfer to a dry cutting board and cut the naan into 6 wedges. Drizzle the toasted naan wedges with as much of the garlic oil as you’d like; season with S&P.
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Finish the mulligatawny & serve
To the pot of mulligatawny, add the roasted butternut squash, ½ the cilantro leaves and juice from up to ½ the lime wedges (to taste); season with S&P. Divide the finished mulligatawny between your bowls. Garnish with the remaining cilantro leaves and lime wedges. Serve the garlic naan on the side. Bon appétit!