Easy Vegetarian Mulligatawny Soup

Madhur Jaffrey is an Indian actress turned cookbook author who is regarded by most as the world’s greatest authority on the foods of India. Looking for a vegetarian recipe, I came across this soup from her cookbook Simple Indian Cookery. This is a terrific, spicy soup that is a pleasure with crusty bread. My personal favorite way to serve it is with a scoop of cooked rice in the bowl first, then pour this thick soup over it. The soup recipe is also vegan, as is Ben Stafford, one of our sales clerks who was kind enough to offer a wine pairing below. ~Q

3 Tbsp. Olive Oil
1 tsp. of Ginger, grated
1 tsp. of Garlic, crushed (about 3 cloves through a garlic press)
1 tsp. ground Cumin
1 tsp. ground Coriander
1 1/2 tsp. Madras Curry Powder
1/8-1/4 tsp. Cayenne Pepper
1 19-ounce can of Chickpeas, rinsed well
1 Cup Red Split Lentils, rinsed well
4 Cups Vegetable Stock
1/2-1 tsp. Salt
1 Tbsp. Lemon Juice
1 Tbsp. finely chopped Cilantro or Corriander

Instructions:

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 cilantro or corriander.

Our favorite Vineyard Selections for this delicious vegetarian soup by Madhur Jaffrey are Viaggio Pinot Grigio 2017, California Landscapes Pinot Grigio The Falls 2018 and Vinus Pinot Noir. Shop our Vineyard Selections here…