Madhur Jaffrey's Vegan Mulligatawny

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 tablespoon whole black peppercorn
• 3 tablespoons extra virgin olive oil
• 1 teaspoon grated ginger
• 3 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon madras curry powder
• 1/2 teaspoon hot curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground fennel
• 1/4 teaspoon cayenne pepper
• 1 (15 ounce) can chickpeas, drained and rinsed
• 6 small yukon gold potatoes, diced
• 1 cup split red lentils, rinsed
• 6 cups vegetable stock
• 1 teaspoon salt
• 2 tablespoons lemon juice
• 1 (15 ounce) can coconut milk
• 1 tablespoon chopped cilantro, to garnish

Recipe

• 1 dry roast whole peppercorns in soup pot over medium heat until fragrant.
• 2 add oil. when hot, add ginger and garlic and stir for 10 seconds or until fragrant. next add all spices from cumin through cayenne and stir for another 10 seconds.
• 3 add well-rinsed chickpeas and potato pieces and stir to coat with spices.
• 4 next, add well-rinsed lentils along with stock and salt. bring to a boil, then reduce heat and simmer covered for 45 minutes. if soup gets too thick, add more water or stock to make it your desired consistency.
• 5 remove from heat. add lemon juice and coconut milk and puree soup with immersion blender (or blend in batches in blender) to your desired consistency.
• 6 serve with cilantro garnish.