Mulligatawny with Dirt(y) Royal Baby Blue LentilsFeatured

Mulligatawny with Dirt(y) Royal Baby Blue Lentils


For 4 Person(s)

mulligatawny with dirt(y) royal baby blue lentils

  • 1 cup dirt(y) royal baby blue lentils
  • 2 tbsp vegetable oil
  • 1 brown onion, peeled and coarsely chopped
  • 2 garlic cloves, peeled and coarsely chopped
  • 1 tbsp peeled ad finely chopped fresh ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tsp madras powderr
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 L water
  • 2 ptatoes, peeled and diced
  • 2 carrots, peeled and sliced
  • 2 celery sticks, chopped
  • 12 fresh curry leaves
  • 1/4 cup lime juice
  • salt flakes and cracked pepper
  • natural yogurt, to serve
  • 1 bunch fresh coriander, to garnish
  • lime wedges, to serve


Heat oil in a large heavy-based saucepan over a medium-low heat. Add onion, garlic, ginger, ground cumin, coriander madras powder, turmeric and cayenne pepper, stirring until well combined. Cover and cook for 10 mins or until onion is soft and glassy.

Add 1 litre water, potatoes, carrots, celery, curry leaves and lentils to the onion mixture and bring to the boil. Reduce heat and simmer for 30 mins or until vegetables and lentils are tender. Using a stick blender puree until smooth or if you want a more rustic finish to the soup, don’t blend.

Add lime juice and season generously with salt and pepper. If the soup is too thick, add a little water until you have achieved the desired consistency.

To serve, ladle soup into bowls and top with yogurt and coriander. Serve extra lime wedges on the side.