Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Mulligatawny with Chickpeas Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 25 mins Servings: 4 This is a vegetarian version of the classic Indian soup. Ingredients 3 tablespoons olive oil 2 cloves garlic, finely minced 2 teaspoons grated peeled ginger 1 teaspoon ground cumin 1 teaspoon turmeric ½ teaspoon ground coriander ¼ teaspoon cayenne pepper Coarse salt and ground pepper 8 ounces dried yellow lentils, rinsed 2 cans (14 ½ ounces each) vegetable broth 2 tablespoons fresh lemon juice 1 can (19 ounces) chickpeas, drained and rinsed ¼ cup scallion greens, for garnish Brown basmati rice, for serving Directions Heat 1 tablespoon oil in a large saucepan over medium. Add garlic, ginger, cumin, turmeric, coriander, and cayenne; season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds. Add lentils and broth; bring to a boil. Reduce to a simmer; cover and cook until lentils are soft, 7 to 9 minutes. Working in batches, transfer to a blender and puree soup. Return soup to pot, add 2 cups of water. Cook over medium until warmed through. Remove from heat and stir in lemon juice. Meanwhile, heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add chickpeas; cook, stirring occasionally, until golden brown and crisp, 7 to 8 minutes. Serve soup topped with chickpeas and scallion greens with rice alongside. Cook's Notes Serving the rice on the side lets diners choose how much to use. Rate it Print