Creamy Mulligatawny Soup
User Reviews
4.9
Creamy Mulligatawny Soup
Description
The soup begins by rinsing yellow lentils thoroughly before cooking them with water and tomato which is lightly mashed during cooking. After simmering until the lentils soften, the mixture is pureed smooth. Added vegetables like green peas and potatoes and spices including turmeric, red pepper, salt, and black pepper enrich the flavor and texture. The soup is brought back to a boil to cook the added vegetables through.
Adding heavy cream introduces a richer texture and mellows the spices slightly, while garnishing with fresh mint leaves can add a cooling brightness. The method combines blending and simmering to achieve a creamy, well-integrated texture and flavor. The soup can be served as a comforting starter or light main course, especially suited to cooler days.
Ingredients
- 100 g yellow lentils dhuli moong daal, dried
- 3¼ cups water
- 1 tomato cut in half
- ½ cup green peas fesh or frozen
- 1 potato peeled and cut into ½ inch ( 1¼ cm) cubes, small, russet variety
- ¼ teaspoon Turmeric ground
- ¼ teaspoon red bell pepper ground
- ¾ teaspoon salt
- ½ teaspoon black pepper ground
- ¼ cup heavy cream
- 8 to 12 mint rinsed, for garnish, optional, fresh leaves
Instructions
- Place the lentils in a small bowl. Rinse the lentils three times by repeatedly filling the bowl with cold water and then carefully draining it off. It is okay if the water is a bit frothy. Pour the lentils into a sieve to drain.
- Place the lentils, water, and tomato in a medium saucepan. Bring to a rolling boil over high heat. It is okay if the water gets frothy. Stir and reduce the heat to medium. Cook for 10 minutes. Stir occasionally and lightly mash the tomato.
- Reduce the heat to low and partially cover the saucepan. Simmer for about 7 minutes or until the lentils are completely soft. Stir occasionally and continue to mash the tomato. Turn off the heat and transfer the contents to a blender.
- Purée until smooth. Pour the blended lentil mixture back into the saucepan (or use an immersion blender and purée in the saucepan). Add the peas, potato, turmeric, red pepper, salt, and black pepper. Stir to combine. Bring to a rolling boil over high heat.
- Stir and reduce the heat to medium-low. Cover the saucepan and cook for 5 minutes. Stir every minute or so to keep the soup from burning on the bottom of the pan.
- Add the heavy cream. Stir to combine. Cover the saucepan. Cook for about 5 minutes and stir every minute until you can easily insert a knife through the potato cubes. Enjoy now or let cool to room temperature and refrigerate or freeze for later! Garnish each portion with 2 or 3 mint leaves before serving.
Notes
User Reviews
Overall Rating
4.9
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