Indian Vegetarian Mulligatawny soup

Ingredients

• 2 teaspoons cooking oil use vegetable broth for oil free cooking
• 2 1/2 cups low sodium vegetable broth
• 1/2 cup red lentil
• 1/4 cup white rice choice like, jasmine/ basmati/ sona masoori, white quinoa*
• 2 carrots roughly cubed
• 2 celery sticks roughly chopped
• 2 Roma tomatoes chopped
• 1 apple medium size, cubed
• 1/2 cup onions chopped
• 4 cloves garlic grated/ minced or use 1.5 teaspoon paste
• 1 whole clove
• 1 bay leaf
• 1 cinnamon stick small
• 1/4 teaspoon turmeric
• 1/4 teaspoon paprika / cayenne
• 1/4 teaspoon cumin powder ground
• 1/4 teaspoon coriander powder ground
• 1/4 teaspoon ground black pepper or as desired
• 1 can full fat coconut milk
• coconut milk for swirls
• roasted pumpkin seeds
• chili flakes

Nutrition

• Calories : 490 calories
• Carbohydrate : 47 grams
• Fat : 30 grams
• Fiber : 14 grams
• Protein : 13 grams
• SaturatedFat : 22 grams
• Sodium : 160 milligrams
• Sugar : 13 grams