Mulligatawny with Lentils

Name: Mulligatawny with Lentils
Yield: 12 cups
Ingredients: 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

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.

Submitted by: Lynn Miller from Evanston, IL 60202
Yield: 12 cups

Spices

Featured in this Recipe

Ingredients

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

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.

More About This Recipe

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.

Spices

Featured in this Recipe

Browse For Similar Recipes

Comments

Based on 2 reviews

Customer Reviews

Dori I

I made this for a chilly night dinner and added in some carrots. It makes a big pot for just two of us. Husband and I both scarfed it down and glad we have leftovers for tomorrow.

Maxine G

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.

Trending

Most Popular Searches

Mulligatawny with Lentils

Spices

Featured in this Recipe

Mustard, Brown Seed

Garam Masala

Tandoori Seasoning

Curry, Sweet

Salt, Diamond Kosher

Cardamom, Ground Seeds

Chiles, Cayenne

Ingredients

Preparation Instructions:

More About This Recipe

Spices

Featured in this Recipe

Browse For Similar Recipes

Comments

Customer Reviews