Madhur Jaffrey's Vegan Mulligatawny

Recipe by Keee8698
READY IN: 1hr 10mins
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dry roast whole peppercorns in soup pot over medium heat until fragrant.
  • 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.
  • Add well-rinsed chickpeas and potato pieces and stir to coat with spices.
  • 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.
  • 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.
  • Serve with cilantro garnish.
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