Lentil Mulligatawny with Cilantro-Onion Salad from Vedge by Rich Landau and Kate Jacoby
Indian food is comfort food for Kate and me. When we are travel weary, all we can think about is getting home for some good Indian takeout, and this soup is one of our favorites. Mulligatawny, or...
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Ingredients
- 2 tablespoons plus ½ teaspoon canola oil
- 2 tablespoons freshly squeezed lemon juice
- ½ cup finely chopped red onions
- ½ cup finely sliced scallions, white and light green parts only
- 1 tablespoon minced garlic
- 2 tablespoons curry powder
- ½ teaspoon salt
- 1 cup minced onions
- 1½ cups packed fresh cilantro leaves
- 8 cups Vegetable Stock
- 1 cup dried golden lentils, picked through and rinsed
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