Protein Boost | Mulligatawny-Inspired Vegan Lentil Soup with Tofu
Sweet Potatoes & Poblano
Cooking time
25 minutes
Servings
2/4
Calories
1280 /serving
Power up on proteins! Add tofu to your meal with our Protein Boost option. This vegan mulligatawny pays homage to the soup’s Tamil origins. During the Raj, milagu thanni (“pepper water”) was popularized in different forms, often incorporating chicken and other meats. Red lentils and coconut milk give this version its structure, with extra satisfaction from chunky veggies.
We will send you:
- 1 Lime
- 1 Shallot (or onion)
- 1 Poblano pepper (or green pepper)
- 450g Sweet potatoes
- 20g Ginger
- 400ml Organic fair-trade coconut milk (non-GMO)
- 30ml Vegetable demi-glace
- 200g Red lentils
- 30ml Tomato paste
- 12g Curry Favour spices (garlic purée, coriander, ginger purée, sea salt, paprika, cumin, turmeric)
- 1 Block of tofu (non-GMO)
Contains: Soy
You will need:
Medium pot
Oil
Peeler
Salt & pepper (S&P)
Total Fat
56 g
Saturated Fat
35 g
Sodium
540 mg
Total Carb
138 g
Sugars
22 g
Protein
62 g
Fibre
25 g
Preparation
Mise en place
- Halve the lime; juice½ and quarter the remaining ½.
- Halve, peel and mince the shallot.
- Halve, core and medium-dice the poblano.
- Peel and medium-dice the sweet potatoes.
- Peel and mince the ginger.
Start the soup
- In a medium pot, heat a drizzle of oil on medium-high.
- Add the ginger and shallot. Sauté, 30 sec. to 1 min., until fragrant.
- Add the sweet potatoes and sauté, 3 to 4 min., until beginning to brown.
- Add the poblano, tomato paste, spices and S&P.
- Cook, stirring often, 1 to 2 min., until the tomato paste is dark red.
Finish the soup
- To the pot, add the lentils, demi-glace, coconut milk and 1 ½ cups water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 10 to 12 min., until slightly thickened and the vegetables are tender.
- Add the lime juice; stir well.
Plate your dish
- Divide the soup between your bowls.
- Garnish with the lime wedges. Bon appétit!
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