Mulligatawny Soup Recipe

Mulligatawny Soup Recipe

Ingredients

Makes 4 to 6 servings

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, cut into 1/4-inch slices
• 1 medium green bell pepper, chopped
• 1 garlic clove, minced
• 1 serrano or other hot green chile, seeded and minced
• 2 teaspoons grated fresh ginger
• 1 tablespoon hot or mild curry powder
• 5 cups vegetable broth or water
• 1/2 cup red lentils, picked over, rinsed and drained
• salt and freshly ground black pepper
• 1/3 cup brown basmati rice
• 1 (13.5-ounce) can unsweetened coconut milk
• 1 Granny Smith apple, finely chopped
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh cilantro, for garnish

Method

1. In a large soup pot, heat the oil over medium heat
2. Add the onion, carrot, celery, bell pepper, garlic and chile
3. Cover and cook until softened, stirring occasionally, about 10 minutes
4. Stir in the ginger and curry powder and cook, uncovered, for 1 minute
5. Add the broth and lentils and bring to a boil
6. Reduce heat and simmer, uncovered, for 30 minutes
7. When the soup is done, season with the salt and black pepper to taste
8. Puree the soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary and return to the pot
9. Add the rice and cook over medium heat until tender, about 30 minutes
10. Add the coconut milk, apple and lemon juice
11. To serve, ladle the soup into bowls and sprinkle with cilantro

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