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Mulligatawny with Chickpeas
Mulligatawny with Chickpeas

Mulligatawny with Chickpeas

Course: Main, SoupsCuisine: Indian Inspired
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

350

kcal

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

  • 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.
  • 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.