1 T. Oil
1 inch Ginger, grated or chopped
5 Garlic Cloves, pressed or chopped
1 19 oz can Chickpeas, drained and rinsed
1 C. Red Lentils, rinsed
2 small Yellow Potatoes, cubed
1 t. Ground Cumin
1 t. Ground Coriander
1 1/2 t. Curry Powder
1/4 t. Cayenne
1 t. Salt
5 C. Vegetable Broth
1/4 – 1/2 C. Lemon Juice
Cilantro & Rice for garnish
Turn IP to Saute and add oil. When it’s hot, add garlic and ginger. Cook until fragrant. Add everything else, except for the cilantro, and mix. Cook on high pressure for 8 minutes, and allow a 15 minute natural release.
Once complete, use an immersion blender to blend soup until smooth. Serve with a little bit of rice (around a tablespoon or so), and chopped cilantro.
Note: Mulligatawny is better the next day. 🙂
This recipe is adapted from one of the several Madhur Jaffrey recipes I found online.