Mulligatawny Palak - a Curried Lentil Soup With Spinach
- Ready In:
- 1hr 15mins
- 4 tablespoons olive oil, or other vegetable oil such as sunflower
- 3 tablespoons garam masala, the most important ingredient
- 1 large onion, peeled and finely diced
- 2 celery ribs, finely chopped, including leaves
- 1 large carrot, peeled and finely diced
- 1 leek, finely sliced (optional)
- 8 garlic cloves, minced, crushed or finely chopped
- 2 teaspoons turmeric
- 2 teaspoons white pepper
- 2 tablespoons coriander leaves (fresh cilantro)
- 2 cups split red lentils, about 400g, dried
- 1⁄4 cup brown lentils, about 50g, dried
- 3 liters boiling water, more if necessary
- 1⁄2 lemon
- 200 g spinach (or Swiss chard)
- Heat the oil and garam masala in a large pot over medium-high heat and add the onion, stirring often with a wooden spoon.
- About 2 minutes later add the celery, carrot and leek. Keep stirring while the vegetables soften.
- About 8 minutes later add the garlic, turmeric and white pepper.
- A couple of minutes later (by now your kitchen will smell delicious) add the coriander, red lentils, brown lentils and boiling water. Salt lightly.
- At the same time squeeze in the juice of half a lemon, and zest some lemon rind into the pot with a grater.
- Give it a good mix and cover pot with lid. Allow to simmer, adjusting heat downwards and stirring occasionally.
- After about 30 minutes, roughly blend the Mulligatawny in the pot with a hand blender. The split red lentils will already be soft and creamy, so just blend until most of the brown lentils are incorporated. Leave a bit of texture in the dhal.
- Stir, check the consistency and taste, and add more hot water and salt if you need to.
- Add the chopped spinach to the pot, give it a good stir, replace the lid and turn heat to low. Let the spinach wilt in the dhal for the next 10 minutes or so.
- Enjoy your Mulligatawny Palak!
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