Ben was like, why can’t we just reheat the lentils and eat them? And I was like because now that I’ve read the word mulligatawny, I HAVE to have to try this soup! Mixing them into the mulligatawny soup is what the book suggests as a way to use up your leftover lentil dhal. AND, between the two recipes, you use up one whole can of coconut milk. They are perfect for each other.
The soup is yummy and perfect for a day like today where rain pours incessantly from the sky. The only thing I might change in the future is to use ground coriander instead of coriander seeds. I like the flavor but don’t so much dig the coriander explosion you get from biting into one of those tiny things. Up until now my only experience with the soup came from Seinfeld’s Soup Nazi and a recipe from a magazine in my mother’s cookbook that calls for two teaspoons of MSG. It’s probably delicious but… So, I was surprised by how easily it came together and how tasty it is. Something new to add to my soup repertoire which is in reality, up to now, has been pretty pitiful.
Mulligatawny From Moosewood Restaurant Favorites
Yields 9 cups
(click to enlarge)
Note: I added a cup of cooked, leftover rice and a cup of lentil dhal in the last step.