Mulligatawny with Chickpeas

Name: Mulligatawny with Chickpeas Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 Tbsp Olive Oil; Cooking spray; 2 cloves garlic minced; 2 tsp grated peeled ginger; 1 tsp ground cumin; 1 tsp tumeric; 1/2 tsp ground coriander; 1/4 tsp cayenne pepper; Course salt and ground pepper; 8 oz yellow lentils (or split peas); 3 c. vegetable broth; 2 Tbsp lemon juice; 1 can (19 oz) chickpeas drained and rinsed; 1/4 c scallion greens; Brown rice for serving

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 4

Ingredients

1 Tbsp Olive OilCooking spray2 cloves garlic, minced2 tsp grated peeled ginger1 tsp ground cumin1 tsp tumeric1/2 tsp ground coriander1/4 tsp cayenne pepperCourse salt and ground pepper8 oz yellow lentils (or split peas)3 c. vegetable broth2 Tbsp lemon juice1 can (19 oz) chickpeas, drained and rinsed1/4 c scallion greensBrown rice for serving

Directions

1. Heat 1 tablespoon oil in a large saucepan over medium. Add garlic, ginger, cumin, tumeric, coriander, and cayenne; season with salt and pepper. Cook, stirring until fragrant, about 30 seconds. Add lentils and broth, bring to a boil. Reduce to a simmer; cover until lentils are soft, 7 to 9 minutes (split peas take about 30-45 minutes). Use a hand blender (or work in batches with a regular blender) to puree soup. Add two cups of water. Coop over medium until warmed through. Remove from heat and stir in lemon juice.

2. Meanwhile, heat cooking spray in a large nonstick skillet over medium high. Add chickpeas, cook, stirring occasionally, until golden brown and crisp, 7 to 8 minutes. Serve soup topped with chickpeas and scallion greens with rice alongside.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user BREES2.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving