Mulligatawny Soup
Mulligatawny Soup is a simple red lentil soup blended to perfection with onions, garlic, ginger, spices and coconut milk.
Ingredients
- 4 Tbs olive oil
- 1 large Spanish onion, chopped
- 6 cloves garlic, finely chopped
- 3 Tbs fresh ginger, finely chopped peeled
- 1/2 jalapeño, stemmed, seeded, and chopped
- 1 Tbs ground coriander
- 2 tsp ground cumin
- 1 1/2 tsp ground turmeric
- 1 1/2 cups red lentils
- 8 cups vegetable or chicken broth
- 3 Tbs minced cilantro leaves
- 1 cup unsweetened canned coconut milk
- 1/4 cup freshly squeezed lemon juice
- 2 tsp kosher salt
- Freshly ground black pepper
- dukkah, to top
Instructions
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Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, ginger, and jalapeño and cook, stirring, until browned, about 12 minutes.
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Lower the heat to medium, stir in the coriander, cumin, and turmeric, cook until fragrant, stirring, for 45 seconds.
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Pour in the broth and bring to a boil. Add the lentils, lower the heat and simmer, covered, until very tender, about 30 minutes.
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Remove from heat. Stir in the cilantro and salt.
Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and reheat over medium heat.
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Whisk in the coconut milk (keep some aside to make a pretty swirl on top), lemon juice, and season with salt and pepper to taste.
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Serve immediately with cilantro and nutty dukkah topping, if desired.