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Vegetarian Mulligatawny Soup with Red Lentils

1½ cups split red lentils, rinsed and picked over
1 tbsp olive oil
1 medium onion, diced
2 cloves of garlic, sliced
1 inch piece of ginger, sliced
2 sticks celery, diced
1 carrot, chopped
2 teaspoons homemade Madras curry powder (if using store bought, use the mild version)
1 teaspoon ground cumin
½ teaspoon garam masala
½ teaspoon ground turmeric
½ teaspoon hot chilli powder (optional)
1½ cups hot vegetable stock
Salt to taste
Handful fresh coriander to garnish (cilantro)
1 small lemon, halved, to squeeze over


Place the lentils in a pot, and cover with cold water. Bring to the boil, and boil hard for about 5 minutes, skimming off any scum that rises. Turn down the heat and cook for 15 - 30 minutes, until the lentils are soft, and falling apart, and the cooking water is almost absorbed.

While the lentils are cooking, make the soup base. Heat the oil in a pot, and add the onions. Sweat them for a few minutes, until the raw smell disappears. Add the garlic and ginger, and fry for a minute. Add the Madras curry powder, ground cumin, garam masala and turmeric, and stir for a minute or two.

Add the celery and carrots (if using) and saute for a few more minutes, so that the vegetables are coated with the spices.

Add the hot stock to the pot, bring to the boil, then turn down the heat and simmer until the celery and carrots (if using) are soft, about 5 - 7 minutes. Take off the heat, and leave the soup base to cool down.

When cool, blend to a fine puree, and return to the pot.

Add the lentils to the soup base, and simmer for an additional 5 - 10 minutes, until the soup is thick and creamy. You can puree it again, if you wish, but it really doesn't matter, as the lentils add a slightly chunky texture to the soup.

Taste and add some salt, if you think the soup needs it. Garnish with the fresh, chopped cilantro and squeeze over the lemon before serving.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise