Lentils. Lentils. Lentils.

Lentils are coming to the forefront and being made into dried pastas, pre made soups, power bowls, frozen veggie mixes, and more!

Available in black, red, and green, and most importantly, they are incredibly cheap. 

A perfect plant-based protein, rich in fiber and iron, and low in calories and fat. I never tried lentils until I was an adult, and now I cook with them almost every week!

So far, my all time favorite way to cook them is in mulligatawny soup.

By no means, is this recipe as good as the mulligatawny soup available at Star of India but it’s pretty dang close.

This is a full-bodied soup and can be made with or without cooked chicken pieces. Honestly, it is filling enough without it. 

Mulligatawny Soup 

2 cups red lentils
8 cups low sodium chicken stock or veggie broth (vegetarian option)
1 tsp turmeric
1 medium potato, peeled and diced into 1/2 inch pieces
2 tbsp veggie oil
1 tbsp kashmiri chili powder (more or less depending on spice preference)
4-5 tbsp garlic ginger paste
2 tsp cumin
2 tsp coriander
1 tsp ground black pepper
2 tsp salt
1 lemon (juiced)
Cilantro for garnish

1.) Add lentils, stock, and turmeric to a large pot. Bring to a simmer and cover. Cook for 30 minutes, stirring every 5-10 minutes to keep lentils from burning/sticking to bottom of pot.

2.) Add potatoes and cook for another 30.

3.) Turn the heat off. Using an emersion blender, blend the lentils and potatoes, adding more stock if needed. A regular blender is ok too, just blend in batches.

4.) In a non stick skillet, over medium heat, add the veggie oil and garlic ginger paste. Cook stirring constantly until the splattering stops. Add your spices and stir constantly for about 1 minute. Turn off the heat and add your cooked spice mixture to the soup.

5.) Stir in the lemon juice, cook soup on low for about 4-5 minutes, letting the flavors come together.

6.) serve with your favorite naan and garnish with fresh cilantro 

This recipe is:
-Gluten Free
-Dairy Free
-Vegetarian & Vegan