Madhur Jaffreys Vegan Mulligatawny Recipes
MADHUR JAFFREY'S VEGAN MULLIGATAWNY
Mulligatawny is a lemon & black pepper flavored lentil Indian soup. This recipe is an adaptation of several different adaptations of Madhur Jaffrey's recipe. I like it very lemony so I usually add more lemon juice to my individual bowl afterwards!
Provided by Keee8698
Categories Lentil
Time 1h10m
Yield 8 , 8 serving(s)
Number Of Ingredients 19
Steps:
- Dry roast whole peppercorns in soup pot over medium heat until fragrant.
- 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.
- Add well-rinsed chickpeas and potato pieces and stir to coat with spices.
- 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.
- 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.
- Serve with cilantro garnish.
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