Vegetable Mulligatawny
Garlic Pita Bread
Ingredients
- 2 russet potatoes, peeled and chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- 1 onion, chopped
- ½ tsp salt
- 2 Tbsp olive oil
- 2 cloves garlic, minced
- 1 (15-oz) can lentils, drained and rinsed
- 1 large Granny Smith apple, peeled and chopped
- 1 to 1½ Tbsp curry powder
- 1 (32-oz) carton vegan protein broth
- 1 (13.5-oz) can unsweetened coconut milk
Instructions
- Cook potatoes, carrots, celery, onion, and salt in hot oil in a large Dutch oven over medium-high heat 7 minutes, stirring often. Add garlic, and cook 1 minute, stirring often.
- Add lentils, apple, desired amount of curry powder, and broth to vegetables in pot. Bring to a boil; reduce heat, cover and simmer 15 minutes.
- Stir in coconut milk, and simmer 5 minutes or until vegetables are tender.
Side Dish Ingredients
- 4 organic pita bread rounds (preferably whole wheat)
- 2 tsp olive oil
- ¼ tsp garlic salt
Side Dish Instructions
- Preheat oven to 450°F. Arrange pita bread on a rimmed baking sheet. Brush both sides with oil; sprinkle with garlic salt.
- Bake 2 to 3 minutes or until thoroughly heated; cut into wedges.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
342
|
118
|
460
|
| Fat (g) | 16 | 2 | 18 |
| Sat. Fat (g) | 9 | 0 | 9 |
| Protein (g) | 13 | 3 | 16 |
| Carb (g) | 37 | 21 | 58 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 684 | 285 | 969 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
