Mulligatawny Soup

Name: Mulligatawny Soup
Yield: Serves 4-6
Cuisine: Asia
Ingredients: salt and freshly ground black pepper; ½ teaspoon cumin seeds; generous ⅓ cup red lentils, rinsed and drained; 1 red apple, peeled, cored, and cut into fourths; ¼ teaspoon fenugreek seeds; 6 curry leaves; juice of ½ lemon; 20 black peppercorns; 3 cloves; ½ inch/1 cm piece of fresh gingerroot, peeled; a good handful of chopped cilantro leaves, to garnish; 1 fresh red chile, chopped; 1 teaspoon coriander seeds; 1 cinnamon stick; generous ⅓ cup yellow lentils, rinsed and drained

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Floyd's Great Curries

By Keith Floyd

Published 2004

About

This may appear old-fashioned, but homemade mulligatawny soup is the ideal antidote to a cold winter’s day.

Ingredients

generous ⅓ cup yellow lentils, rinsed and drained
generous ⅓ cup red lentils, rinsed and drained

Asia
Gluten-free
Spicy
Soup
Vegan
Winter

Method

Put all the ingredients except the lemon juice, salt, and black pepper in a large pan, then cover with water and bring to a boil. Cover the pan and simmer until the lentils are tender.

Remove from the heat and let cool slightly, then push through a strainer. Discard any remnants left in the strainer. You should have a thickish mixture. Add enough water to bring to the consistency of a s