Mulligatawny Soup with Lentils

"I love having this soup at my favorite Indian restaurant(s) on 6th Street in NYC!"
 
Download
photo by Tea Jenny photo by Tea Jenny
photo by Tea Jenny
photo by magpie diner photo by magpie diner
Ready In:
1hr 27mins
Ingredients:
19
Yields:
12 cups
Advertisement

ingredients

Advertisement

directions

  • 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.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Dominique353
    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!!!
     
  2. magpie diner
    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!
     
  3. Kathy228
    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!
     
  4. Tea Jenny
    I cut this as when I went to my larder I just had enough lentils to make half the amount, I wish I had more as it is a great soup. Mine turned out more like a stew, it was very thick but I did like it like that. I think the amount of black mustard seeds sounds a lot but once the soup is made you will see that the amount is just fine, they give it that lovely nutty flavour when you let them pop, but I warn anyone who makes this to keep your pot lid handy or you will have mustard seeds everywhere. I have used them before so I had my lid close by me. The soup it's self is so flavoursome, and is well worth the work putting it together, the smell when it's cooking is amazing, I made it a bit healther by using low fat coconut milk and I didn't think it needed any sugar. I even liked it before you put the milk in it has such a nice taste. This will become a family favourite as we love the taste of India. Thank you so much for posting. made for January warm up 2011
     
  5. bubbles23
    Well I have had Muligatawny Soup in many countries and this is up there with the best and better than many - And I made it - WOW! I had some last night and I'm having more now for breakfast - I will certainly be trying more recipes from this site - Thanks-Bubbles
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes