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Mulligatawny Soup with Lentils

Mulligatawny Soup with Lentils

3 3 3 3 4 4
2
Recipe by
Food.com Food.com

Ingredients

  • 1 tbsp fresh ginger (minced)
  • 2 cloves garlic (minced)
  • 2 tbsps peanut oil (or 2 tablespoons ghee)
  • 1 spanish onion (large, chopped)
  • 14 cup black mustard seeds
  • 1 tbsp garam masala
  • 2 tsps spice (tandoori, mix)
  • 2 tsps curry powder
  • 2 tsps kosher salt
  • 1 tsp ground cardamom
  • 14 tsp cayenne
  • 28 ozs tomatoes (whole, drained and diced)
  • 6 cups vegetable stock
  • 1 lb brown lentils (rinsed and picked over)
  • 1 cup coconut milk
  • 1 bunch spinach (fresh, rinsed well and chopped)
  • 1 tbsp fresh lemon juice (optional)
  • 1 tbsp sugar (optional)
  • 12 cup chopped fresh cilantro
Prep Time
20 min
Total Time
1 hr 27 min
Servings
12 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 230 Calories from Fat 70
% Daily Value *
Total Fat 8g 12%
Saturated Fat 4.5g 23%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 710mg 30%
Potassium 710mg 20%
Total Carbohydrate 31g 10%
Dietary Fiber 14g 56%
Sugars 6g
Protein 12g
Vitamin A 50%
Vitamin C 30%
Calcium 6%
Iron 25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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