Reprinted from The Blood Type Diet Website (

Mulligatawny Soup with Lentils


Hearty Lentil Soup with Indian Spices, Spinach & Coconut milk. Makes 6, 2-Cup servings... Packed with folic acid (folacin) women should have 400 mcg folic acid a day. It is essential for healthy early development of babies (fetus).

  • 2 Tablespoons fresh grated ginger
  • 3 cloves garlic, chopped
  • half a jalapeno pepper, minced (optional)
  • 2 Tablespoons olive oil
  • 1 large purple onion (Spanish), chopped
  • 1/4 cup black mustard seeds
  • 1-1/2 teaspoons ground cumin seeds
  • 1 teaspoon ground coriander seeds
  • 1/2 teaspoon ground cloves
  • 1/2 or 1 teaspoon cinnamon, to taste
  • 1 teaspoon paprika
  • 2 teaspoon curry powder
  • 1 teaspoon ground cardamom seeds
  • 28 ounces canned tomatoes, diced with juice
  • 6 cups chicken stock + 4 cups water (some evaporates while boiling the lentils - lid off) [sub compliant broth]
  • 1 pound domestic lentils, picked over for stones
  • 10 ounces coconut milk
  • 12 ounces fresh spinach
How to make it:
  1. Boil the stock, water and lentils until done (about 25 minutes).
  2. Saute the onion, ginger, garlic and jalapeno until carmelized (3-5 minutes).
  3. Add to lentils and use a bit of water to swish the pan out, emptying the last tasty bits to the lentils.
  4. Clean off the pan.
  5. Heat up the remaining oil and toast the spices on medium heat to release their essential oils.
  6. Be careful not to burn them.
  7. I layer the bottom of the pan with the mustard seeds and put the powdered spices over them.
  8. When the seeds start to pop, add the tomatoes and juices, stirring well.
  9. Mix in the coconut milk.
  10. Add this mixture to the lentils and stir well.
  11. Toss in the spinach and let it wilt.
  12. Season to taste and serve.
  13. Enjoy! Zola (Some like a squeeze of lime on top. A dollop of yogurt & sprinkle of cilantro is nice too.)
  14. Serve with compliant bread and a salad.