Mulligatawny Soup

Submitted by Wild Thyme Flour

"Meatless version and truly delicious. From the cookbook Hot & Spicy"

 

• Ready In: 45mins
• Ingredients: 18
• Serves: 6

ingredients

• 1 tablespoon vegetable oil
• 1 large onion, chopped
• 4 garlic cloves, crushed
• 1 tablespoon fresh ginger, grated
• 2 fresh small red chilies, chopped
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 tablespoon mild curry powder
• 1⁄4 teaspoon cinnamon
• 6 cardamom pods, bruised
• 1 cup red lentil
• 7 cups chicken stock or 7 cups vegetable stock
• 1 large potato, peeled chopped
• 1 large apple, peeled cored and chopped
• 2 cups coconut milk
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh coriander leaves

directions

1. Heat oil in large pan add onion, garlic, ginger, chillies and ground spices . cook stirring for about 5 minutes or until the onion is soft.
2. Add lentils, stock, potato and apple, simmer covered about 20 minutes or until the potato is tender and the lentils are cooked.
3. Process until smooth, return to pan. Add coconut milk, juice and coriander leaves. Serve.
4. Can be made a day ahead.

Reviews

[LucyS-D]

I liked this a lot. The spice was just right and you could taste the lentils and potato. I did leave out the apple since I don't usually have them on hand. The lemon juice is essential, and the cilantro is very nice.