Mulligatawny Soup with Lentils
I love having this soup at my favorite Indian restaurant(s) on 6th Street in NYC!
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INGREDIENTS
Nutrition- 1tablespoon minced fresh ginger
- 2
- 2tablespoons peanut oil or 2 tablespoons ghee
- 1
- 1⁄4
- 1tablespoon garam masala
- 2teaspoons tandoori spice mix
- 2teaspoons curry powder
- 2teaspoons kosher salt
- 1teaspoon ground cardamom
- 1⁄4teaspoon cayenne
- 1
- 6cups vegetable stock
- 1
- 1cup coconut milk
- 1
- 1
- 1
- 1⁄2cup chopped fresh cilantro
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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.
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