Prep 20 mins
Cook 1 hr 7 mins
I love having this soup at my favorite Indian restaurant(s) on 6th Street in NYC!
- 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
- Puree the ginger and garlic in a blender or food processor.
- Heat oil and add onion and ginger and garlic, until tender.
- Add the mustard seed and cook until they begin to pop.
- Add in garam masal, tandoor spice mix, curry salt, cardamom and cayenne and stir to coat onion, ginger and garlic.
- Add the tomatoes and simmer for 5 minutes.
- Add the stock and lentils and bring the mixture to a boil.
- Reduce heat, partially cover and simmer for 1 hour, until the lentils are tender Stir in coconut milk and simmer 2 minutes.
- Remove from heat and stir in spinach and lemon juice and sugar (optional).
- Garnish with cilantro.
- Note: tandoori spice mix is available in Indian and gourmet food stores.
OMG. This was SO delicious! It made quite a lot for just me to be eating, but I doubt any of it will go to waste because it tastes so good! I used green lentils because I didn't have brown which is why I think I had to add 2 cups more water 20mins before it was done cooking (I almost burnt it! Phew!). It wasn't very soupy, but I liked it that way. I ate it with rice or pita bread, for dinner and lunch and then dinner again.. so far. Will be eating more of it today! YUM!!!
Fantastic soup for sure. I think the tandoori addition is great, would have never thought of that (and hey, it's collecting dust in the back of my cupboard...so even better to use it up). The amount of mustard seeds scared me, I must admit I wanted to use a fraction of that, but decided to go for it and it's great. I only used a small tin of tomatoes and cut down the stock to 4 cups plus 2 of water (because there was quite enough salt with the 2 tsp earlier on). Really good, thanks Tessamami, I'm really enjoying it!
tessamami: This is excellent. I made no changes except I prepared half the recipe. And you didn't say how much ginger so I added 2 teaspoons. You don't need the optional sugar as the coconut milk adds just enough sweetness. I love this stuff. I will make it often and can't wait to make it for company. Thanks so much for this!