We were playing Guess the Soup last week on Twitter. Heidi made us guess mulligatawny and although I came up with the winning guess, I said I didn’t think I’d ever had mulligatawny. Heidi said I must make it, it’s delicious, so I said okay then, I’ll give it a go next week.
Now it is next week and I’ve made and eaten my first ever mulligatawny soup. I can safely say that not only is it indeed delicious, it leaves your kitchen beautifully aromatic.
I’ve just finished a bowlful and the only reason I’m not going back for seconds is that it’s a hearty soup and I don’t want to get too full for dinner. Also, there’s chickpeas in it and I’m having chickpea and aubergine casserole later.
Madhur Jaffrey’s Easy Vegetarian Mulligatawny Soup
3 tablespoons olive oil
1 teaspoon ginger, grated
3 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons curry powder
1/8-1/4 teaspoon cayenne
1 400g can chickpeas, rinsed
1 cup red split lentils
4 cups/1 litre of vegetable stock
1/2-1 teaspoon of salt
1 tablespoon lemon juice
1 tablespoon finely chopped coriander
- Heat olive oil over medium heat, when hot, add ginger and garlic. Stir for 10 seconds.
- Add cumin, coriander, curry powder, and cayenne. Stir for 10 seconds.
- Add chickpeas and stir to coat with spices.
- Add lentils, vegetable stock, and salt and bring to a boil. Reduce heat and simmer for 45 minutes.
- Remove from heat and stir in lemon juice.
- Garnish with fresh coriander.