This recipe is featured in the post Mulligatawny Soup Two Ways, and was originally posted with a typo saying to add turkey to the soup instead of lentils (whoops, sorry). The recipe has been corrected below. Here’s a redub of the lentil-spinach Mulligatawny commonly found at Indian restaurants across southeastern New England. Made with everydayContinue reading “Lentil Mulligatawny with Greens”
This recipe is featured in the post Mulligatawny Soup Two Ways Here’s a great way to use that leftover holiday turkey, or the meat you saved from your last batch of chicken stock. Start with a good flavorful, rich bone broth, seasoned with a masala of lightly caramelized onions, ginger, turmeric, cumin, coriander, mustard, andContinue reading “Turkey (or Chicken) Mulligatawny”
A quick and easy side dish. Perfect for busy weeknights.
Click here for detailed instructions and technique for making flavorful, rich Chicken Stock.
Use this brine to improve the flavor and texture of any 2 to 3 lb roast.