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Madhur Jaffrey’s Easy Vegetarian Mulligatawny Soup
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| 3 tablespoons | olive oil |
| 1 teaspoon | ginger, grated |
| 1 teaspoon | garlic, crushed, (about 3 cloves through a garlic press) |
| 1 teaspoon | ground cumin |
| 1 teaspoon | ground coriander |
| 1 1/2 teaspoons | Madras curry powder |
| 1/8-1/4 teaspoon | cayenne, (I use McCormick’s) |
| 1 19-ounce can | chickpeas, rinsed well |
| 1 cup | red split lentils, rinsed well |
| 4 cups | vegetable stock |
| 1/2-1 teaspoon | salt |
| 1 tablespoon | lemon juice |
| 1 tablespoon | finely chopped cilantro, coriander |
Heat olive oil over medium heat, when hot, add ginger and garlic. Stir for 10 seconds.
Add cumin, coriander, curry powder, and cayenne. Stir for 10 seconds.
Add chickpeas and stir to coat with spices.
Add lentils, vegetable stock, and salt and bring to a boil. Reduce heat and simmer for 45 minutes.
Remove from heat and stir in lemon juice.
Garnish with fresh coriander/cilantro.
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