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    You are in: Home / Indian / Mulligatawny Soup with Lentils Recipe
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    Mulligatawny Soup with Lentils

    Mulligatawny Soup with Lentils. Photo by Tea Jenny

    1/2 Photos of Mulligatawny Soup with Lentils

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 27 mins

    20 mins

    1 hr 7 mins

    Tessa Morales's Note:

    I love having this soup at my favorite Indian restaurant(s) on 6th Street in NYC!

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    Units: US | Metric


    1. 1
      Puree the ginger and garlic in a blender or food processor.
    2. 2
      Heat oil and add onion and ginger and garlic, until tender.
    3. 3
      Add the mustard seed and cook until they begin to pop.
    4. 4
      Add in garam masal, tandoor spice mix, curry salt, cardamom and cayenne and stir to coat onion, ginger and garlic.
    5. 5
      Add the tomatoes and simmer for 5 minutes.
    6. 6
      Add the stock and lentils and bring the mixture to a boil.
    7. 7
      Reduce heat, partially cover and simmer for 1 hour, until the lentils are tender Stir in coconut milk and simmer 2 minutes.
    8. 8
      Remove from heat and stir in spinach and lemon juice and sugar (optional).
    9. 9
      Garnish with cilantro.
    10. 10
      Note: tandoori spice mix is available in Indian and gourmet food stores.

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on January 06, 2011


      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

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    • on October 08, 2010


      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!!!

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    • on June 22, 2010

      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

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    Read All Reviews (10)


    Nutritional Facts for Mulligatawny Soup with Lentils

    Serving Size: 1 (2195 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 228.6
    Calories from Fat 69
    Total Fat 7.7 g
    Saturated Fat 4.1 g
    Cholesterol 0.0 mg
    Sodium 419.7 mg
    Total Carbohydrate 29.4 g
    Dietary Fiber 13.6 g
    Sugars 3.4 g
    Protein 12.3 g

    The following items or measurements are not included:

    tandoori spice mix

    vegetable stock

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