Monday, February 1, 2010

Hot Recipe

This recipe is for a hearty, Indian soup called "Vegetarian Mulligatawny Soup" It's name comes from the word for "pepper water" that gives you the clue that the base is hot. But not too hot....delicious!


3Tbl olive oil
4 cloves garlic, minced
1 large spanish onion (I used reg.)diced
2 ribs celery, diced
4 carrots peeled and sliced
1 lb. dried lentils
2 cups, 16 oz. canned tomatoes
1 can, 16 oz. chickpeas, rinsed and drained
8 cups vegetable stock
2 cups tomato juice, I used a can of tomato sauce
3 tsp yellow curry powder
3 tsp ground cumin
3 tsp coriander
1/2 tsp cayenne pepper
1 can (16 oz) coconut milk
2 Tblsp honey
1-1/2 cup cooked basmati rice
1/2 bunch cilantro, chopped

Kosher salt and freshly ground black pepper to taste.

Heat a stockpot over med-high heat. Add the garlic, oil, onion, celery and carrots. Saute for 7 min. Add the lentils, tomatoes, chickpeas, stock, tomato juice, currypowder, cumin, coriander and cayenne pepper. Bring to a boil. Reduce heat to medium, cover the pot, and simmer for 40-45 minutes. Stir in the coconut milk, honey, rice, cilantro, salt and pepper. Serves 12.

Karen Sullivan

2 comments:

  1. Karen,
    Thank you for the recipe. I've been thinking of curry, warmth and wanting to make this for months now. You gave me the "need" to have it. I made it last night. It was quick, easy and a wonderful comfort food.

    Thanks again.

    Suzi Day

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  2. Glad you liked it Suzi. Plenty of left overs for days to come....only gets better. I think next time I will add some sweet potato and apples.

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