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Categories: Soups, Vegetarian

Anarkali Mulligatawny

Anarkali Mulligatawny
Gary Friedman / Los Angeles Times

Dear SOS: I hope you can obtain the recipe for the mulligatawny soup served at Anarkali Indian Restaurant in Hollywood. It's delicious. Deanna Martinez Monterey Park Dear Deanna: The recipe is great for a large gathering. Read more

Total time: 1 1/2 hours | Serves 10 to 12
Note: You can find pureed garlic and pureed ginger in small jars at well-stocked supermarkets.
  • 16 cups water
  • 1 pound red lentils
  • 2 tablespoons pureed garlic
  • 2 tablespoons pureed ginger root
  • 1 onion, diced
  • 2 large carrots, diced
  • 3 stalks celery, thinly sliced
  • 3 tomatoes, finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • 1 tablespoon salt or to taste
  • 1 bunch finely chopped cilantro

Step 1Bring the water to a boil in a soup pot. Add the lentils and cook 5 minutes. Add the garlic, ginger, onion, carrots, celery, tomatoes, turmeric, curry, salt and cilantro. Bring to a boil, reduce the heat and simmer until the soup is reduced almost by one-fourth, 1 hour.

Each of 12 servings:
70 calories; 617 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 13 grams carbohydrates; 4 grams protein; 4.66 grams fiber.
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