Mulligatawny Soup with Lentils |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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I love having this soup at my favorite Indian restaurant(s) on 6th Street in NYC! Ingredients:
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 |
1/4 teaspoon cayenne |
1 (28 ounce) can whole tomatoes, drained and diced |
6 cups vegetable stock |
1 lb brown lentils, rinsed and picked over |
1 cup coconut milk |
1 bunch fresh spinach, rinsed well and chopped |
1 tablespoon fresh lemon juice (optional) |
1 tablespoon sugar (optional) |
1/2 cup chopped fresh cilantro |
Directions:
1. Puree the ginger and garlic in a blender or food processor.
2. Heat oil and add onion and ginger and garlic, until tender.
3. Add the mustard seed and cook until they begin to pop.
4. Add in garam masal, tandoor spice mix, curry salt, cardamom and cayenne and stir to coat onion, ginger and garlic.
5. Add the tomatoes and simmer for 5 minutes.
6. Add the stock and lentils and bring the mixture to a boil.
7. Reduce heat, partially cover and simmer for 1 hour, until the lentils are tender Stir in coconut milk and simmer 2 minutes.
8. Remove from heat and stir in spinach and lemon juice and sugar (optional).
9. Garnish with cilantro.
10. Note: tandoori spice mix is available in Indian and gourmet food stores.
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