Muligtoni - Indian Lentil Soup - Walla! Food

2021-12-08T05:53:10.447Z

Neta Levya teaches how easy it is to make Mulligatawny soup - a rich and aromatic Indian soup of red lentils with curry masala and coconut cream, for the full recipe >>

Muligtoni - Indian lentil soup

Neta Levya teaches us how easy it is to make Mulligatawny soup - a rich and aromatic Indian soup of red lentils with masala curry and coconut cream

Neta Levya, in collaboration with Sugat

08/12/2021

Wednesday, 08 December 2021, 07:40 Updated: 07:44

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Indian lentil soup (Photo: Dror Einav, Styling: Anat Lebel)

Red lentils are a great base for soups and stews such as the Indian dal stew.

They cook quickly, break down and thicken the soup pot and mostly enrich it with nutritional values.

In the Mulligatawny soup, an Indian soup developed in British cuisine, the lentils are seasoned with a mixture of yellow curry spices and cooked in coconut cream.

Neta Levya from the recipe blog Manchkin teaches how simple and easy it is to make Indian soup at home that is cooked with carrots, potatoes and also a green apple that adds great sourness, do not give it up.

A winter meat stew with chickpeas, root vegetables and white wine

In collaboration with Sugat

Malangati lentil soup

Recipe By: Neta Levya

20 minutes work
80 minutes total
5 diners

Indian
vegan
fur
Soups
kosher

Muligtoni soup - Indian lentil soup (Photo: Dror Einav, Styling: Anat Lebel)

Ingredients

- 3 tablespoons olive oil
- 1 finely chopped onion
- 3 cloves chopped garlic
- 1 chopped fresh chili pepper (optional, only if you like spicy)
- 1 tablespoon freshly grated ginger
- 1 potato peeled and cut into small cubes
- 1 green Smith apple, peeled and cut into small cubes
- 1 carrot peeled and cut into small cubes
- Spoon curry (dry spice mixture)
- 500 grams of red lentils
- 2 liters of water
- 1 can coconut cream (400 ml)
- Salt
- A handful of chopped coriander, to serve
- ½ Lemon
For the conversion table, click here>

Preparation

How to make Malangati lentil soup?

1 In a saucepan heat the olive oil.
Fry the onion, garlic, chili and ginger for 2-3 minutes (be careful not to burn).
2 Add the potatoes, apples and carrots.
Stir and fry for another 2-3 minutes.
3 Season the pot with the curry powder and mix.
Fry for another minute while stirring.
4 Add the red lentils, water and coconut cream.
Bring to a boil.
Lower the flame and cover the pot.
Cook for an hour until the lentils are completely disintegrated.
5 Before serving, add salt, chopped coriander and squeeze the juice of half a lemon.
Taste and adjust seasoning as needed.