Mulligatawny Palak - A Curried Lentil Soup With Spinach Recipe

Name: Mulligatawny Palak - A Curried Lentil Soup With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil, or other vegetable oil such as sunflower; 3 tablespoons garam masala, the most important ingredient; 1 large onion, peeled and finely diced; 2 celery ribs, finely chopped, including leaves; 1 large carrot, peeled and finely diced; 1 leek, finely sliced (optional); 8 garlic cloves, minced, crushed or finely chopped; 2 teaspoons turmeric; 2 teaspoons white pepper; 2 tablespoons coriander leaves (fresh cilantro); 2 cups split red lentils, about 400g, dried; 1/4 cup brown lentils, about 50g, dried; 3 liters boiling water, more if necessary; salt; 1/2 lemon; 200 g spinach (or Swiss chard)

Servings: persons

4 tablespoons olive oil, or other vegetable oil such as sunflower
3 tablespoons garam masala, the most important ingredient
1 large onion, peeled and finely diced
2 celery ribs, finely chopped, including leaves
1 large carrot, peeled and finely diced
1 leek, finely sliced (optional)
8 garlic cloves, minced, crushed or finely chopped
2 teaspoons turmeric
2 teaspoons white pepper
2 tablespoons coriander leaves (fresh cilantro)
2 cups split red lentils, about 400g, dried
1/4 cup brown lentils, about 50g, dried
3 liters boiling water, more if necessary
salt
1/2 lemon
200 g spinach (or Swiss chard)

1
Heat the oil and garam masala in a large pot over medium-high heat and add the onion, stirring often with a wooden spoon.
2
About 2 minutes later add the celery, carrot and leek. Keep stirring while the vegetables soften.
3
About 8 minutes later add the garlic, turmeric and white pepper.
4
A couple of minutes later (by now your kitchen will smell delicious) add the coriander, red lentils, brown lentils and boiling water. Salt lightly.
5
At the same time squeeze in the juice of half a lemon, and zest some lemon rind into the pot with a grater.
6
Give it a good mix and cover pot with lid. Allow to simmer, adjusting heat downwards and stirring occasionally.
7
After about 30 minutes, roughly blend the Mulligatawny in the pot with a hand blender. The split red lentils will already be soft and creamy, so just blend until most of the brown lentils are incorporated. Leave a bit of texture in the dhal.
8
Stir, check the consistency and taste, and add more hot water and salt if you need to.
9
Add the chopped spinach to the pot, give it a good stir, replace the lid and turn heat to low. Let the spinach wilt in the dhal for the next 10 minutes or so.
10
Enjoy your Mulligatawny Palak!

7238

kcal

Calories

765

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 tablespoons olive oil, or other vegetable oil such as sunflower, 3 tablespoons garam masala, the most important ingredient, 1 large onion, peeled and finely diced, 2 celery ribs, finely chopped, including leaves, and more.

Yes, Mulligatawny Palak - A Curried Lentil Soup With Spinach falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mulligatawny Palak - A Curried Lentil Soup With Spinach

How did you like this recipe?

Frequently Asked Questions