Mellow Mulligatawny with Chickpeas
All the elements came together to support the eating of this soup: I had already had a greasy cheeseburger for lunch (to ease the feelings after a night of wrap party revelry, if you must know) and was in the mood for something a bit more wholesome for dinner. The wind was blowing like crazy on a chilly, Sunday evening. I took a walk through the park at dusk listening to the perfect fall music filled with banjos, cellos, and a voice filled with yearning and nostalgia. It seemed that Mr. Tumnus might hop out from behind a flickering light post at any moment. He didn’t, but in his stead were dogs, lovers walking hand in hand, and a baby or two, feet in booties, head covered with a woolen cap. If that’s not an evening that will put a girl in the mood for a warmly spiced lentil soup, I don’t know what is.
Other Beloved Lentil Soup Recipes:
Mulligatawny with Chickpeas
adapted from Body + Soul
Serves 4
Now how’s this for confusing: I always thought that in the beginning of The Lady is a Tramp (”I’ve wined and dined on Mulligan stew and never wished for turkey”) Mulligan stew was the same as Mulligatawny. But no: the former is an Irish stew of potatoes and the later is Indian and influence. Why are Cole Porter lyrics so darn confounding!
3 tablespoons olive oil
2 cloves garlic, finely minced
2 teaspoons grated peeled ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
8 ounces dried yellow lentils, rinsed
4 cups vegetable broth, chicken stock, or water
2 cups water
2 tablespoons fresh lemon juice
1 can (19 ounces) chickpeas, drained and rinsed
1/4 cup scallion greens for garnish
brown rice, to serve
Heat 1 tablespoon oil in a large saucepan over medium. Add garlic, ginger, cumin, turmeric, 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.
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. Add to soup, stir, and serve over rice and topped with scallion greens.
Julia: I just thought you’d like to know that while I was reading this post, my nosey boyfriend peeped over my shoulder and said “ooh that looks nice. What is it? Are you going to make some?”. I probably will, but not tonight (I have no lentils). It does look very tasty and warming for Autumn evenings.46 weeks ago
Haha. So funny. My own boyfriend did not like this, I should say, but I thought it was terrific.46 weeks ago
D J: First time commenter…LOVE your site. I’ve just gotten to taste Indian food within the last few years (I’m a farm girl from the middle of Nebraska) and have been contemplating making Mulligatawny soup since my first taste of it. This looks easy (I’m an easily intimidated cook too). Thanks for sharing it!46 weeks ago
DJ! Thanks so much for saying hi! I love Indian food but usually don’t bother making it at home because of all the required spices and the fast neighborhood delivery, but this soup is really very simple and scratches that Indian food itch (though I think it’s really an Anglo-Indian creation, as my Internet research revealed. Oh well — it’s still delicious!)46 weeks ago
Anita: I’m not a big lentil fan, but I might give this or one of your other recipes a whirl. I’m up to trying anything inexpensive these days to make the food budget stretch.46 weeks ago
Ann: I WATCHED THE TRAILER TO THE MOVIE AT http://www.colinheartskay.com/main.html
IT’S ABSOLUTELY DELIGHTFUL AND DELICIOUS AND WONDERFUL (am I surprised?). I like lentils too, of course…46 weeks ago
Karen: This soup sounds delicious. Even with my limited cooking skills, I think I can handle this one! Thanks for the recipe!46 weeks ago
Anita, It’s definitely a cheap meal, and since they soup is pureed maybe you’ll like it more than your usual lentil fare.
Ann, !!!! I’ll tell Sebastian you said so. I am so, so so proud of him.
Karen, You can definitely handle it, though I do think hauling out the blender is annoying. Hope you like!46 weeks ago
Julie: Sarah, I just have to tell you about this small world moment! I clicked on the link you included to the movie Colin Hearts Kay (looks very cute, by the way!). Right at the top I saw the quote from Danny Sullivan. He is my Dad’s very best friend! They grew up together in MA!
Such a tiny little world — I had to share. I love things like that!46 weeks ago
The Single Gal: Mulligatawny is one of my favorites but I’ve always used a much more complicated recipe - I’m totally going to try it this way & I love the idea of adding chickpeas… Good find - thank you!
http://thesinglegalsguide.blogspot.com/2009/09/sunday-is-soup-day.html46 weeks ago
Julie, I love moments like that, too! He was one of Sebastian’s professors at film school. So cool!
The Single Gal, This is the only recipe for mulligatawny I’ve ever made (and actually, I think, the only I’ve ever tasted), but I liked it so much I’m about to make a second batch right now!46 weeks ago
domestikate: Ooh, I do like a bit of lentil soup. Yum. I recently discovered this recipe: http://domestikated.wordpress.com/2009/10/06/hale-and-hearty/, which is yummy, but I might have to try yours next!46 weeks ago
regina: Just looking at that beautiful warm yellow makes me feel cozy. This I will have to try. I love lentils!42 weeks ago