Mulligatawny Soup with Lentils

Tessa Morales's Note:

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

• Total Time: 1 hrs 27 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 7 mins

Ingredients:

Yield: 12 cups

• 1 tablespoon minced fresh ginger
• 2 cloves garlic , minced
• 2 tablespoons peanut oil or 2 tablespoons ghee
• 1 large Spanish onion , chopped
• ¼ cup black mustard seeds
• 1 tablespoon garam masala
• 2 teaspoons tandoori spice mix
• 2 teaspoons curry powder
• 2 teaspoons kosher salt
• 1 teaspoon ground cardamom
• ¼ teaspoon cayenne
• 1 (28 ounce) can whole tomatoes , drained and diced
• 6 cups vegetable stock
• 1 lb brown lentils , rinsed and picked over
• 1 cup coconut milk
• 1 bunch fresh spinach , rinsed well and chopped
• 1 tablespoon fresh lemon juice (optional)
• 1 tablespoon sugar (optional)
• ½ cup chopped fresh cilantro

Directions:

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

Reviews

[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

[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!!!

[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