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Madhur Jaffreys Vegan Mulligatawny

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Ingredients

Adjust Servings:
1 tablespoon whole black peppercorn
3 tablespoons extra virgin olive oil
1 teaspoon grated ginger
3 garlic cloves crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon madras curry powder
1/2 teaspoon hot curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground fennel

Nutritional information

478
Calories
137 g
Calories From Fat
15.3 g
Total Fat
9.4 g
Saturated Fat
0 mg
Cholesterol
476.1 mg
Sodium
75.9 g
Carbs
11.8 g
Dietary Fiber
30 g
Sugars
11.5 g
Protein
246g
Serving Size

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Madhur Jaffreys Vegan Mulligatawny

Features:
    Cuisine:

    Mulligatawny is a lemon & black pepper flavored lentil Indian soup. This recipe is an adaptation of several different adaptations of Madhur Jaffrey's recipe. I like it very lemony so I usually add more lemon juice to my individual bowl afterwards!

    • 90 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Madhur Jaffrey’s Vegan Mulligatawny,Mulligatawny is a lemon & black pepper flavored lentil Indian soup. This recipe is an adaptation of several different adaptations of Madhur Jaffrey’s recipe. I like it very lemony so I usually add more lemon juice to my individual bowl afterwards!


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    Steps

    1
    Done

    Dry Roast Whole Peppercorns in Soup Pot Over Medium Heat Until Fragrant.

    2
    Done

    Add Oil. When Hot, Add Ginger and Garlic and Stir For 10 Seconds or Until Fragrant. Next Add All Spices from Cumin Through Cayenne and Stir For Another 10 Seconds.

    3
    Done

    Add Well-Rinsed Chickpeas and Potato Pieces and Stir to Coat With Spices.

    4
    Done

    Next, Add Well-Rinsed Lentils Along With Stock and Salt. Bring to a Boil, Then Reduce Heat and Simmer Covered For 45 Minutes. If Soup Gets Too Thick, Add More Water or Stock to Make It Your Desired Consistency.

    5
    Done

    Remove from Heat. Add Lemon Juice and Coconut Milk and Puree Soup With Immersion Blender (or Blend in Batches in Blender) to Your Desired Consistency.

    6
    Done

    Serve With Cilantro Garnish.

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