"mulligatawny" soup with lentils and spinach

Served with a side of garlic naan

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Step 1

Heat oil in stockpot over medium. Add onion and ginger/garlic and sweat for 4 minutes, until tender and golden

Step 2

Add mustard seeds and cook until they begin to pop

Step 3

Add garam masala, tandoori spice mix, curry, salt, cardamom, and cayenne and stir to coat the veggies

Step 4

Add tomatoes and simmer 5 minutes

Step 5

Add stock and lentils and bring mixture to a boil. Reduce heat, partially cover, simmer 1 hour (until lentils are tender)

Step 6

Stir in coconut milk and simmer 2 minutes

Step 7

Remove from heat and stir in spinach, lemon juice, and sugar

Step 8

Garnish with cilantro