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Mulligatawny Soup With Lentils

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Ingredients

Adjust Servings:
1 tablespoon minced fresh ginger
2 cloves garlic minced
2 tablespoons peanut oil or 2 tablespoons ghee
1 large spanish onion chopped
1/4 cup black mustard seeds
1 tablespoon garam masala
2 teaspoons tandoori spice mix
2 teaspoons curry powder
2 teaspoons kosher salt
1 teaspoon ground cardamom

Nutritional information

228.6
Calories
69 g
Calories From Fat
7.8 g
Total Fat
4.1 g
Saturated Fat
0 mg
Cholesterol
419.7 mg
Sodium
29.4 g
Carbs
13.7 g
Dietary Fiber
3.5 g
Sugars
12.4 g
Protein
2195g
Serving Size

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Mulligatawny Soup With Lentils

Features:
    Cuisine:

    I love having this soup at my favorite Indian restaurant(s) on 6th Street in NYC!

    • 107 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Mulligatawny Soup with Lentils,I love having this soup at my favorite Indian restaurant(s) on 6th Street in NYC!,I cut this as when I went to my larder I just had enough lentils to make half the amount, I wish I had more as it is a great soup. Mine turned out more like a stew, it was very thick but I did like it like that. I think the amount of black mustard seeds sounds a lot but once the soup is made you will see that the amount is just fine, they give it that lovely nutty flavour when you let them pop, but I warn anyone who makes this to keep your pot lid handy or you will have mustard seeds everywhere. I have used them before so I had my lid close by me. The soup it’s self is so flavoursome, and is well worth the work putting it together, the smell when it’s cooking is amazing, I made it a bit healther by using low fat coconut milk and I didn’t think it needed any sugar. I even liked it before you put the milk in it has such a nice taste. This will become a family favourite as we love the taste of India. Thank you so much for posting. made for January warm up 2011


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    Steps

    1
    Done

    Puree the Ginger and Garlic in a Blender or Food Processor.

    2
    Done

    Heat Oil and Add Onion and Ginger and Garlic, Until Tender.

    3
    Done

    Add the Mustard Seed and Cook Until They Begin to Pop.

    4
    Done

    Add in Garam Masal, Tandoor Spice Mix, Curry Salt, Cardamom and Cayenne and Stir to Coat Onion, Ginger and Garlic.

    5
    Done

    Add the Tomatoes and Simmer For 5 Minutes.

    6
    Done

    Add the Stock and Lentils and Bring the Mixture to a Boil.

    7
    Done

    Reduce Heat, Partially Cover and Simmer For 1 Hour, Until the Lentils Are Tender Stir in Coconut Milk and Simmer 2 Minutes.

    8
    Done

    Remove from Heat and Stir in Spinach and Lemon Juice and Sugar (optional).

    9
    Done

    Garnish With Cilantro.

    10
    Done

    Note: Tandoori Spice Mix Is Available in Indian and Gourmet Food Stores.

    Avatar Of Jenna-Beth Fischer

    Jenna-Beth Fischer

    Flavor fanatic creating bold and aromatic dishes that delight the palate.

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