Mulligatawny with Lentils Recipe
Submitted By:from Evanston.
Mulligatawny with Lentils Notes
Every winter I prepare this wonderful soup, and I am convinced that an important part of its distinctive flavor comes from the black mustard seeds--that I faithfully purchase from The Spice House. The recipe is from a cookbook called "The Daily Soup Cookbook."
As with most soups, this one is better the second day.
- 1 Tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 Tablespoons peanut oil (olive oil works too)
- 1 large Spanish onion, chopped
- 1/4 cup brown mustard seeds
- 1 Tablespoon ground garam masala
- 2 teaspoons tandoori seasoning
- 2 teaspoons curry powder
- 2 teaspoons kosher salt
- 1 teaspoon ground cardamom seeds
- 1/4 teaspoon cayenne
- 1 (28 ounce) can whole tomatoes, diced
- 6 cups vegetable stock
- 1 pound brown lentils, rinsed and picked over
- 1 cup coconut milk
- 1 bunch fresh spinach, rinsed and chopped
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon sugar
- 1/2 cup fresh cilantro, chopped
Serves / Yields
Puree ginger and garlic in a blender.
Heat oil in a stockpot, and sweat onion with ginger puree for 4 minutes, until tender and golden.
Add mustard seeds and cook until they begin to pop.
Add garam masala, tandoori spice, curry, salt, cardamom, and cayenne and stir to coat vegetables.
Add tomatoes, and simmer five minutes. Add stock and lentils, and bring to boil. Reduce heat, partially cover, and simmer for an hour.
Stir in coconut milk. Remove from heat and stir in spinach, lemon juice, and sugar.
Ladle into bowls and top with cilantro.
This soup has a pleasant spicy bite to it. It's fun to eat when I am alone, so that I can savor all the different flavors that emerge with each spoonful.