Mulligatawny soup

 This recipe was my beloved Shani's favorite version of this Indian classic. Serves 4 to 6 people.

Ingredients

1 cup red split lentils, picked washed and drained

7 cups chicken stock

3/4 teaspoon ground turmeric

1 medium potato

7 cloves garlic, peeled

2" cube fresh ginger, peeled and chopped 

1.5 cups water

1 teaspoon salt

freshly ground black pepper

3 Tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon ground coriander seeds

1/4 teaspoon cayenne pepper

1 Tablespoon lemon juice

Process

1. Combine the lentils, chicken stock, and turmeric in a heavy, medium sized pot and bring to a boil. 

2. Cover, leaving the lid slightly ajar, turn heat to low, and simmer gently for 30 minutes. 

3. While the soup simmers, peel the potato and cut it into 1/2 inch dice. 

4. When the soup has cooked for 1/2 hour, add the cut potato and cover slightly ajar again, and continue simmering for another 30 minutes. 

5. During the second simmer, put the garlic and ginger into a blender, adding 5 Tablespoons water and blend until smooth. 

6. Once the soup base has finished simmering, add the contents of the blender to the soup and the spices and then blend using an immersion blender. 

7. Add the lemon juice and adjust seasonings according to taste. 

 

 

Serve as a first course to any Indian meal or enjoy this hearty soup any other time!