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Mulligatawny Soup with Lentils

5.0(11)

Make and share this Mulligatawny Soup with Lentils recipe from Food.com.

by Tessa Morales·published 2004-04-09

Lentil

Servings

12 cups

Total time

1h 27m

prep 20 min

Calories / serving

229 kcal

Ingredients (19)

serves

Instructions (10 steps)

01Puree the ginger and garlic in a blender or food processor.

02Heat oil and add onion and ginger and garlic, until tender.

03Add the mustard seed and cook until they begin to pop.

04Add in garam masal, tandoor spice mix, curry salt, cardamom and cayenne and stir to coat onion, ginger and garlic.

05Add the tomatoes and simmer for 5 minutes.

06Add the stock and lentils and bring the mixture to a boil.

07Reduce heat, partially cover and simmer for 1 hour, until the lentils are tender Stir in coconut milk and simmer 2 minutes.

08Remove from heat and stir in spinach and lemon juice and sugar (optional).

09Garnish with cilantro.

10Note: tandoori spice mix is available in Indian and gourmet food stores.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.