3 Lentil Mulligatawny


Peppery and multi textured soup. So good served over short grain brown rice. A nourishing weekend meal that makes excellent leftovers!

What you will need

3/4 cup red lentils

1/4 cup yellow split peas

1/4 cup LePuy lentils

2 medium onions, chopped fine

3 cloves of garlic, chopped fine

2" knob of ginger, grated

2 stalks of celery, sliced thin

2 carrots, cut in tiny cubes

1 small potato, cut in 1/4" cubes

2 green chillies, chopped

1 jalapẽno pepper, cut in tiny cubes (optional)

1 cup coconut milk (or more, depending on what's on hand)

2 tablespoons chickpea flour

2 cups stock (I use vegetable)

2 cups water

1 teaspoon ground tumeric (heaping)

2 tablespoons whole black pepper

2 tablespoons coriander seed

2 tablespoons cumin seed

2 teaspoons fennel seed

1 lemon or lime

chopped cilantro for garnish

salt to taste


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