Mulligatawny Soup with Lentils Recipe
Cook Time: 1 hour 7 minutes
Prep Time: 20 minutes
Total Time: 1 hour 27 minutes
Description:
Experience the delightful fusion of flavors in this Mulligatawny Soup with Lentils, perfect for sharing with friends and family. This recipe from lovewithrecipes.com brings the warmth of Indian spices to your kitchen, making it an ideal dish for any occasion.
Recipe Category: Lentil
Keywords: Beans, Vegetable, Asian, Indian, Vegan, Spicy, Brunch, < 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | fresh ginger |
| 2 | garlic |
| 2 | ghee |
| 1 | Spanish onion |
| 1/4 | black mustard seeds |
| 1 | garam masala |
| 1 | tandoori spice mix |
| 1 | curry powder |
| 1 | kosher salt |
| 1/4 | ground cardamom |
| 1/4 | cayenne |
| 1 | whole tomatoes |
| 6 | brown lentils |
| 1 | coconut milk |
| 1 | fresh spinach |
| 1 | fresh lemon juice |
| 1 | sugar (optional) |
| 1/2 | fresh cilantro |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 228.6 |
| Total Fat | 7.8 g |
| Saturated Fat | 4.1 g |
| Cholesterol | 0 mg |
| Sodium | 419.7 mg |
| Total Carbohydrates | 29.4 g |
| Dietary Fiber | 13.7 g |
| Sugars | 3.5 g |
| Protein | 12.4 g |
Instructions
- Begin by pureeing the fresh ginger and garlic together in a blender or food processor until smooth, ensuring their aromatic essence is fully released.
- In a large pot, heat the ghee over medium heat, then add the finely chopped Spanish onion along with the ginger-garlic puree, cooking until the onion is tender and translucent.
- Introduce the black mustard seeds to the pot, cooking them until they begin to pop, releasing their delightful flavor into the mixture.
- Stir in the garam masala, tandoori spice mix, curry powder, kosher salt, ground cardamom, and cayenne pepper, allowing these spices to coat the onion, ginger, and garlic blend beautifully.
- Add the whole tomatoes to the pot and let them simmer for about 5 minutes, allowing their juices to meld with the spices.
- Pour in the stock and add the brown lentils, bringing the entire mixture to a boil.
- Once boiling, reduce the heat, partially cover the pot, and let it simmer for 1 hour, or until the lentils are tender and cooked through.
- Stir in the coconut milk and simmer for an additional 2 minutes, enriching the soup with creamy texture and flavor.
- Remove the pot from heat and gently stir in the fresh spinach and lemon juice, adding a touch of brightness to the dish. If desired, mix in sugar to balance the flavors.
- Garnish the soup with fresh cilantro just before serving, adding a refreshing note to each bowl.
Note: Tandoori spice mix can be found in Indian and gourmet food stores, enhancing the authentic flavor of this delightful soup.
Enjoy this hearty Mulligatawny Soup with Lentils as a wholesome meal that encapsulates the ultimate comfort of home-cooked Indian cuisine!
