Mulligatawny Palak - a Curried Lentil Soup With Spinach

Recipe by CarolineOYum
READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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!