wholeliving

Mulligatawny with Chickpeas

Serving the rice on the side lets diners choose how much to use.
Body+Soul, 2009
  • Prep Time 10 minutes
  • Total Time 25 minutes
  • Yield Serves 4
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Ingredients

  • 3 tablespoons olive oil
  • 2 cloves garlic, finely minced
  • 2 teaspoons grated peeled ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • 8 ounces dried yellow lentils, rinsed
  • 2 cans (14 1/2 ounces each) vegetable broth
  • 2 tablespoons fresh lemon juice
  • 1 can (19 ounces) chickpeas, drained and rinsed
  • 1/4 cup scallion greens, for garnish
  • Brown basmati rice, for serving

Directions

  1. Heat 1 tablespoon oil in a large saucepan over medium. Add garlic, ginger, cumin, turmeric, coriander, and cayenne; season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds. Add lentils and broth; bring to a boil. Reduce to a simmer; cover and cook until lentils are soft, 7 to 9 minutes. Working in batches, transfer to a blender and puree soup. Return soup to pot, add 2 cups of water. Cook over medium until warmed through. Remove from heat and stir in lemon juice.

  2. Meanwhile, heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add chickpeas; cook, stirring occasionally, until golden brown and crisp, 7 to 8 minutes. Serve soup topped with chickpeas and scallion greens with rice alongside.

Recipe Reviews

Reviews (4)

  • 6 Jan, 2014

    this was tasty. I added a couple large carrots and an onion early on. I also used less than a cup of additional water, as the soup was already thin enough. I agree that it didn't make much-- in the future, I'll double the recipe so that it's worth the effort.

  • 9 Jan, 2013

    Tasty business! Great spice combo. However, I agree with comment below...a bit runny and I added only half H20 suggested. Seems a little skimpy also to be four portions. We are healthy (athletic-active) appetites, I will double this next time.

  • 12 May, 2010

    Delicious Soup! I found it to be a little runny (my chickpeas sank instead of floating), so I would recommend omitting the water - it had a good flavor without adding the water anyways. I would also recommend adding some cinnamon and adding enough lemon juice to suit your tastes, I found 2 Tbsp. to be too much. Oh, and we added about a Tbsp of butter at the end, which gave it a nice rich flavor.

  • 22 Nov, 2009

    Excellent soup. Yellow lentils are somewhat hard to come by, but you can find them in the bulk section of most natural food stores. Nicely spiced and very flavorful. Highly recommend!