Mulligatawny Soup With Lentils

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I love having this soup at my favorite indian restaurant(s) on 6th street in nyc!!

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Steps

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Puree the ginger and garlic in a blender or food processor.

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Heat oil and add onion and ginger and garlic , until tender.

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Add the mustard seed and cook until they begin to pop.

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Add in garam masal , tandoor spice mix , curry salt , cardamom and cayenne and stir to coat onion , ginger and garlic.

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Add the tomatoes and simmer for 5 minutes.

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Add the stock and lentils and bring the mixture to a boil.

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Reduce heat , partially cover and simmer for 1 hour , until the lentils are tender stir in coconut milk and simmer 2 minutes.

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Remove from heat and stir in spinach and lemon juice and sugar.

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Garnish with cilantro.

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Ingredients

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fresh ginger, garlic, peanut oil, spanish onion, black mustard seeds, garam masala, tandoori spice mix, curry powder, kosher salt, ground cardamom, cayenne, whole tomatoes, vegetable stock, brown lentils, coconut milk, fresh spinach, fresh lemon juice, sugar, fresh cilantro