Mulligatawny with Chickpeas
- 3 tablespoons olive oil
- 2 cloves garlic, finely minced
- 2 teaspoons grated peeled ginger
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- Coarse salt and ground pepper
- 8 ounces dried yellow lentils, rinsed
- 2 cans (14 1/2 ounces each) vegetable broth
- 2 tablespoons fresh lemon juice
- 1 can (19 ounces) chickpeas, drained and rinsed
- 1/4 cup scallion greens, for garnish
- Brown basmati rice, for serving
- Produce
- Chickpeas (1 can)
- Coriander, ground (1/2 teaspoon)
- Cumin, ground (1 teaspoon)
- Garlic (2 cloves)
- Ginger (2 teaspoons)
- Lentils, dried yellow (8 ounces)
- Scallion greens (1/4 cup)
- Cooking & Baking
- Cayenne pepper (1/4 teaspoon)
- Olive oil (3 tablespoons)
- Salt and ground pepper, Coarse (1)
- Turmeric (1 teaspoon)
- Pasta & Grains
- Basmati rice, Brown (1)
- Drinks
- Lemon juice, fresh (2 tablespoons)
- Other
- 2 cans (14 1/2 ounces each) vegetable broth
Preparation
Read recipe preparation on wholeliving.com
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Recipe Stats
Published November 22, 2009 (3 years ago).
2 people saved this recipe.
