Ingredients
-
1
-
3
-
1
-
3
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
-
-
-
-
-
Directions
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
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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. |
