Good Food for a Good Friday
On this Good Friday, I made a soup that would be good for just about any day. The flavors of this Mulligatawny with Lentils were subtle but very Indian.
It was the large package of brown lentils in this week’s CSA delivery that made me look for a recipe. I decided to try something new, figuring anything that purported to be mulligatawny would smell and taste good.
This recipe is quite different from my standard Joy of Cooking recipe, sharing mostly Indian spices.
Mulligatawny with Lentils
1 tablespoon minced fresh ginger
2 garlic cloves, minced
2 tablespoons olive oil
1 large Spanish onion, chopped
1/4 cup black mustard seeds
1 tablespoon garam masala
2 teaspoons tandoori spice mix
2 teaspoons curry powder (I use sweet curry, not the terribly hot stuff)
2 teaspoons kosher salt
1 teaspoon ground cardamom seeds
1/4 teaspoon cayenne
1 28-oz. can of diced tomatoes
6 cups vegetable stock
1 pound brown lentils, rinsed and picked over to remove debris
1 cup coconut milk
1 bunch fresh spinach, rinsed well and chopped
1 tablespoon fresh lemon juice
1 tablespoon sugar
1/2 cup chopped fresh cilantro
4 skinless chicken thighs (optional)
In a large Dutch oven or soup pot, over moderately high heat saute the ginger, garlic, and onions in the olive oil for about 4 minutes. Add the mustard seeds and cook until they begin to pop. Add in the garam masala, tandoori spice mix, curry, salt, cardamom, and cayenne and stir to coat the vegetables. Add the tomatoes and simmer for 5 minutes. Add the stock, lentils, and chicken (if you opt for the non-veg version) and bring the mixture to a boil. Reduce the heat, partially cover, and simmer for 1 hour, until the lentils are tender. Stir in the coconut milk and simmer for 2 minutes. Stir in the spinach, lemon juice, and sugar. Ladle into bowls containing cooked brown rice and top with the cilantro.
Not only is this a good way to use up a lot of lentils, but it is delicious as well. It’s hot enough to make your nose run, but not so hot that those who hate spicy food will complain!
How do you feel about mulligatawny soup?
posted by Barbara at 8:40 PM
6 Comments:
Barbara!
this looks and sounds delicious!!
it's been AGES since i've cooked lentils ...
from~
the kitchen ruled by the palette of mulettes.
xxx
rdm
I make a version of this soup that has no lentils in.... ugh! but does have all the spices and lots of pureed vegetables, along with sometimes either prawns or chicken and all are delicious.
xx
That looks fabulous. I might have to go and get some lentils. I think I have the rest (less the chicken).
Mulligatawny soup is delicious but for Good Friday it would have to have fish rather than chicken. :) BTW: I used to think it was an Irish dish when I was growing up since my mother made it. Also the name sounds a bit "Irish" don't you think?
Kate -- Oops! Mea culpa. I should have stuck with the vegetarian version...
The name does sound Irish. Maybe it was coined when the Brits ruled India, although the derivation of the name given my Wikipedia would say otherwise.
I love mulligatawny, every bit of it -- the aromas, the tastes, the colors, the way the name rolls playfully off the tongue. Yum!
F.
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