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Mulligatawny with Chickpeas
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Body and Soul
| Serving the rice on the side lets diners choose how much to use. | |
| 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 | |
| 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 or cauliflower rice
1.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.
2.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.
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