This recipe from the Los Angeles Times presents Anarkali Mulligatawny, a generously flavorful soup with Indian origins. Simply outstanding.
Anarkali Mulligatawny

Anarkali Mulligatawny
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: Indian
Serves: 12
  • 16 Cups water
  • 1 pound red lentils
  • 2 Tablespoons pureed garlic; see * note
  • 2 Tablespoons pureed ginger root; see * note
  • 1 onion; diced
  • 2 large carrots; diced
  • 3 celery stalks; 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
  1. Bring 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.
  2. Bring to a boil, reduce the heat and simmer until the soup is reduced almost by one-fourth, about 1 hour.
* Note: You can find pureed garlic and pureed ginger in small jars at well-stocked supermarkets.

Recipe from Anarkali Indian Restaurant in Hollywood, CA, adapted from the Los Angeles Times. Photo courtesy of LA Times.

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