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Nan

I think I would use the green lentils where they could be the star, but this is an amazing soup----

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Joined: Dec 10, 2005

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Posted to Thread #3443 at 4:52 pm on Sep 9, 2006

Mulligatawny with Lentils
3 Tabls. good olive oil or peanut oil
2 cloves garlic, minced
1 Tabls. minced fresh ginger
1 large onion chopped
2 carrots chopped
3-4 stalks celery chopped
2 Tabls. good curry powder or garam masala (I use Penzey’s Maharaja)
2 teas. salt
1 teas. cardamom
½ Teas. cayenne
1 28 oz. can whole tomatoes drained and chopped-save liquid
6 cups vegetable or chicken stock
1 pound brown lentils
1 12oz. can coconut milk
1 bunch fresh spinach or 1 10oz. chopped frozen thawed
1 Tabls. lemon juice
1 Tabls. sugar
½ cup chopped fresh cilantro

Heat oil in large stock pot over medium heat, add next five ingredients and sweat for about four minutes, until golden and tender,
Add next four ingredients and cook and stir for one minute.
Add chopped tomatoes and liquid and simmer five minutes, add stock and lentils, bring to boil, reduce heat and simmer one hour.
Stir in coconut milk and simmer five minutes. Add lemon juice, sugar and spinach. Stir to bring back up heat for a minute or so. Stir in cilantro or use as garnish on top of each serving.
Makes 12 cups



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