Mulligatawny Soup

Mulligatawny soup will give you that instant warmth on a bleak winter's day. Mulligatawny soupis the Anglo-Indian version of a very simple soup known as "pepper water". It started liife as a simple South Indian digestive soup but has now been adapted to suit Western taste buds consequently, there are now many variations of the Mulligatawny soup recipe to be found. Here is just one version. Why not try a simple but great tasting tomato soup?

Serves: 4

Ingredients:
1/4 cup vegetable oil
3 cups onions (chopped)
5 garlic cloves (chopped)
1 1/2 tbsp garam masala
1 1/2 tbsp ground coriander
1 tsp turmeric
1/2 tsp cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups chicken broth
2 cups cooked chicken(diced)
1 cup canned unsweetened coconut milk
3 tbsp fresh lemon juice
2 cups cooked basmati rice (warm)

Method:

1. Heat oil in heavy large saucepan over medium heat.

2. Add onions.

3. Cook until golden brown, stirring frequently, about 15 minutes.

4. Add garlic and sauté 2 minutes.

5. Add garam masala.

6. Add coriander.

7. Add turmeric.

8. Add cayenne.

9. Add bay leaves.

10. Stir for 1 minute.

11. Add lentils.

12. Stir until coated.

13. Add chicken broth.

14. Bring soup to a boil.

15. Reduce heat to low.

16. Simmer until lentils are very tender, about 20 minutes.

17. Discard bay leaves.

18. Purée soup in blender until smooth.

19. Return to saucepan.

20. Stir in chicken.

21. Stir in coconut milk.

22. Stir in lemon juice.

23. Season to taste with salt and pepper.

24. Divide warm rice among bowls.

25. Pour soup over the rice.

26. Serve hot.

Mulligatawny Soup