Mulligatawny Soup

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.