On Sunday we took the kids to one of the many Fall Festivals put on by a local church. It was amazing, the folks at Victory Baptist know how to do it up right. The kids rode horses, got balloon animals, face painting, fun hair and nail art, bungee trampoline jumping, free food, cotton candy and even a trunk or treat! It was however, FREEZING! I thought we over dressed and I was wrong. While the kids ran around and played games, mommy stood in the balloon guy line…he was extremely talented and made unique creations for each child, which meant for a long, albeit satisfying wait. I think I pulled a muscle in my back from shivering alone!
When we got home starving and still thawing all I could think about was soup. We had been craving indian food all day so I decided to make Mulligatawni soup, or indian spiced lentil soup. It is as easy as easy can be and uses very few ingredients, all of which I had on hand. If you need a go to, easy, flavorful and inexpensive meal, make this! If you have never tried indian food, it is a must. One of our very favorite restaurants here in Nashville is Woodlands Indian Vegetarian. Try the Gobi Manchurian (it reminds me of a cauliflower buffalo wing), so good! Also, they specialize in Dosa’s, an indian crepe filled with all kinds of different fillings, I have never had a bad meal here and they are happy to cater to your dietary needs.
On to the recipe…
2 cloves garlic, finely minced
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon turmeric
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 Cup dried lentils, rinsed
2 cans (14 1/2 ounces each) vegetable broth Or 2 veg bouillon cubes and 4 cups of water
2 cups frozen cauliflower
2 tablespoons fresh lemon juice
1 can chickpeas, drained and rinsed
scallion greens, for garnish
Heat a non-stick stock pot and spray some non-stick cooking spray or add a bit of veg broth to the pan and add garlic spices and salt/pepper.
cook until spices are fragrant (about 30 seconds)
Add veg broth, lentils and cauliflower and bring to a boil.
Reduce heat to medium and simmer about 2o minutes or until lentils are cooked.
Add lemon juice and carefully transfer to a blender. Blend until creamy.
For the chickpeas, I drain and then season the chickpeas with a bit of all of the above spices and either bake in a 400 degree oven until crispy or pan fry until crispy. Just spray them with a bit of non-stick cooking spray before cooking.
Top your soup with crispy chickpeas and scallions. You can serve this over rice or quinoa if desired.
Those yummy looking Pakora next to my soup are based on a recipe that I found on Pinterest and you can see here.
My dipping sauce is based on an indochine sauce that I love, using chopped garlic and ginger, a few squirts of siracha chili sauce and ketchup, a few Tbsp of g-f Tamari and a Tbsp of sesame oil. It is like an asian BBQ sauce.
On this occasion, I didn’t have any chickpeas. So I cut up a few organic potatoes, coated them with the above spices and baked until crispy. They were so delicious and a great accompaniment to our soup. The pic isn’t very gourmet, but we ate in front of the TV under a heating blanket:)
Happy eating my friends and for those of you in the path of this horrible storm, stay safe!
Your Vegan Friend