Mulligatawny Soup With Lentils

Total Time: 1 hr 27 mins Preparation Time: 20 mins Cook Time: 1 hr 7 mins

Ingredients

• 1 tablespoon minced fresh ginger
• 2 cloves garlic, minced
• 2 tablespoons peanut oil or 2 tablespoons ghee
• 1 large spanish onion, chopped
• 1/4 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
• 1/4 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)
• 1/2 cup chopped fresh cilantro

Recipe

• 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.