Mulligatawny Soup...(Gluten Free/no added MSG/Vegan)
Red lentils, rice (white & thai), yellow split peas, black lentils, veggie(sulphites) and onion flakes, plant based stock(marine salt,corn maltodextrin, sugar, yeast extract, natural vegetable flavors, dehydrated vegetables(onion) extra virgin olive oil, turmeric ground, chilli), curry spices (mustard) spice mix (nutmeg, garlic, ginger, cinnamon, cloves, cumin, turmeric, cardamom), bay leaf
GLUTEN FREE/MSG free/VEGAN
email firstname.lastname@example.org for allergy inquires. facility contains: walnuts, almonds, coconut and mustard
Cooking instructions are based on the family size product. Mini versions make 5-6 cups, please refer to cooking instructions on package
Place 10 cups of water and contents of the package, plus one peeled and diced potato, and one diced apple (granny smith is best as the tartness is complementary to this Southeast Asian dish). Bring to a boil, turn down heat and simmer for 40 minutes. Add 1 can of coconut milk, optional additions: 1 tbsp of tamarind, and 1 tbsp of lemon juice and simmer 10 minutes and serve.