Mulligatawny Soup with Lentils

Recipe by Tessa Morales
READY IN: 1hr 27mins
YIELD: 12 cups




  • 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.