I think this is my overall favorite course. A spicy delicious lentil soup!
Quick and easy to make, tastes really good, makes you satisfied for quite a long time and you can use any kind of vegetables you like – and have at home.
Red lentils are perfect to have handy all the time for a good and nutritious meal. This time I made the soup with fresh fennel and sweet cherry tomatoes.
Here is how it’s done!
- 3/4 to 1 dl red lentils
- Red chili paste, 1/2 teaspoon (1 if you want it more hot)
- some thinly sliced fresh fennel
- 4-5 ripe cherry tomatoes
- Some coconut milk
- Lemon- or lime juice
Fry slightly the chili paste in some butter
Rinse the lentils and add them
Add boiling water
Add the sliced fennel
Cook until the lentils are really soft – 12-15 minutes. Taste the soup! If not soft enough, let it boil a couple of minutes more.
Add the coconut milk
Add the tomatoes cut in halves
Add lime or lemon juice
If it is essential for a mulligatawny soup to be made up with chicken and or chicken broth, this is just a curry soup! In other words – a vegetable Mulligatawny!
In the matter of fact, it’s not just a curry soup but also a soup inspired from the ayurvedic kitchen – Kitcharee. A course based on split mung dal, basmathi rise and those specific spices: ginger, cumin, coriander, turmeric, fennel, fenugreek – and some others things…
I have also been inspired by the soup d’jour’s I’m having monday to friday. A treat I very much enjoy. This soup, however, I have cooked myself and I’ve chosen the Kitcharee style since it’s very healthy.
My oh my Mulligatawny
- 2/3 dl basmathi rice
- 1/2 dl red lentils
- 1 teaspoon yellow curry (I cheated here)
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 dl finely chopped fresh fennel
- 1 clove of garlic – finely chopped
- 1/2 – 1 teaspoon of freshly grained ginger
- 1/2 – 1 litre Varm vegetable broth – or chicken broth
- Some creamy coconut milk (optional)
Rinse the rice until the water is all clear; do the same with the lentils in another bowl and watch out for small stones that might hide among the lentils.
Melt some butter and fry gently the spices, take care they won’t burn.
Add the rice and the lentils, stir for a short while and then add the broth – about 1/2 litre at the beginning. While cooking you’ll have to add more until you get the thickness of the soup after your liking. Anything between porridge and bouillon is possible.
The soup has to cook long enough to make the rice and the lentils totally soft – and then at least 5 minutes more. A real kitcharee is cooking for quite a long time.
Mix with a blender until all is puréed, and season it to taste with lemon juice (and coconut milk if you like)
Serve with roasted pumpkin seeds.