Mulligatawny Palak - a Curried Lentil Soup With Spinach

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1hr 15mins

Ingredients Nutrition


  1. Heat the oil and garam masala in a large pot over medium-high heat and add the onion, stirring often with a wooden spoon.
  2. About 2 minutes later add the celery, carrot and leek. Keep stirring while the vegetables soften.
  3. About 8 minutes later add the garlic, turmeric and white pepper.
  4. A couple of minutes later (by now your kitchen will smell delicious) add the coriander, red lentils, brown lentils and boiling water. Salt lightly.
  5. At the same time squeeze in the juice of half a lemon, and zest some lemon rind into the pot with a grater.
  6. Give it a good mix and cover pot with lid. Allow to simmer, adjusting heat downwards and stirring occasionally.
  7. After about 30 minutes, roughly blend the Mulligatawny in the pot with a hand blender. The split red lentils will already be soft and creamy, so just blend until most of the brown lentils are incorporated. Leave a bit of texture in the dhal.
  8. Stir, check the consistency and taste, and add more hot water and salt if you need to.
  9. Add the chopped spinach to the pot, give it a good stir, replace the lid and turn heat to low. Let the spinach wilt in the dhal for the next 10 minutes or so.
  10. Enjoy your Mulligatawny Palak!

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