I suggest serving with basmati rice, with a bit of turmeric added for color and flavor (or cauliflower rice!). This is also good with “chicken”, as shown in the photo.
This recipe is: vegetarian, vegan, gluten free
For the mulligatawny:
- 1 tbsp olive oil
- 1/2 cup onion, chopped
- 2 garlic cloves, minced
- 2 tsp fresh ginger, grated
- 1 tbsp curry powder (less if you prefer a milder flavor, more if you don’t!)
- salt and black pepper
- 8 oz red lentils
- 1 medium carrot, chopped
- 1 granny smith apple, peeled, cored, and chopped
- 4 cups vegetable broth (or sub Thai broth/stock for more spice)
- 1 can coconut milk
- 2 tbsp lime juice
For the curried chickpeas:
- 1 can chickpeas, drained, rinsed, and patted dry
- 1 tbsp olive oil
- 1/2 tsp salt
- 4 tsp curry powder (less if you prefer a milder flavor)
- Preheat the oven to 400°F with an oven rack in the middle of the oven.
- Toss the chickpeas with olive oil and salt and spread on a baking sheet. When oven is preheated, bake for 20-30 minutes, shaking pan every 10 minutes. Prepare the mulligatawny while the chickpeas are baking. Chickpeas are done when they are golden, dry and crispy on the outside, and soft in the middle. Toss with the curry powder and set aside.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until it begins to soften, about 4 minutes.
- Add the garlic, ginger, curry powder, 1/2 tsp salt, and 1/4 tsp pepper. Stir and cook until fragrant, about 30 seconds.
- Add the lentils, carrot, apple, and broth, and bring to a boil. Reduce the heat and simmer until the carrot and apple are soft when pierced with a knife, 7-9 minutes.
- Remove from heat and use an immersion blender to blend the soup until smooth, or transfer to a blender or food processor and process until smooth. Stir in the coconut milk and lime juice.
- Serve soup with basmati rice and top with curried chickpeas.