Mulligatawny with Lentils Recipe

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Categories: Bean, Indian, Mediterranean, Pulse, Soup, Spice, Vegetable

Submitted By: Lynn 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

12 cups

Preparation Instructions

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.

Helpful Hints

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.

Quick Shopping List

Brown Mustard Seed, Whole
Whole Seeds, in a glass jar
In a 1/2 cup shaker jar, net wt. 3 oz.
Garam Masala Curry Mixture, Whole Or Ground
Ground, in a glass shaker jar
In a 1/2 cup shaker jar, net wt. 2 oz.
Tandoori Seasoning
In a glass jar
In a 1/2 cup jar, net wt 2 oz
Sweet Curry Powder
In a glass jar
In a 1/2 cup shaker jar, net wt. 2.25 ounces
Kosher Flake Salt
3 lbs.
Green Cardamom, Whole Fancy Pods, Inner Seeds or Ground
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.
Cayenne Pepper
Ground, in a glass shaker jar
1/2 cup shaker jar, net wt. 2 oz.

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Maxine G. Said:

A dear friend made this soup for a gathering of friends, and it was the highlight of the meal. You'll have to try it for a hands-down success.

Make it Again? Maxine G. would make this recipe again.