Eastern-Style Mulligatawny Soup
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Ingredients1 h 20 m servings 141 cals
Original recipe yields 6 servings
- Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.
- Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric, ground dried chile pepper, and salt into the water; bring to a boil, reduce heat to medium-low, and simmer, adding more water as needed to thin, until split peas are tender, 30 to 40 minutes.
- Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens, about 10 minutes more.
- Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns, about 5 minutes; stir into the soup.
Per Serving: 141 calories; 2.8 g fat; 21.8 g carbohydrates; 8.4 g protein; 0 mg cholesterol; 445 mg sodium. Full nutrition
ReviewsRead all reviews 2
Really easy and really good, what more could you want from a soup? I've never tasted a Mulligatawny soup before but this one is full-favored yet not over seasoned. A nice, new way to enjoy split...