Make and share this Mulligatawny Soup with Lentils recipe from Food.com.
Provided by Tessa Morales
Categories Lentil
Time 1h27m
Yield 12 cups
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 228.6, Fat 7.8, SaturatedFat 4.1, Sodium 419.7, Carbohydrate 29.4, Fiber 13.7, Sugar 3.5, Protein 12.4
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