This recipe is liked by 0 person(s). |
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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe