Thursday, September 22, 2011

Mulligatawny Soup

Just look at these ingredients - you know this soup has got to be good!  I sprinkle a few cashews and golden raisins on rice and spoon the soup on top.  This soup is excellent with naan - and don't forget to squeeze the lemon on top!   I am quite sure they serve this dish in heaven.  Nancy.
4 tbsp unsalted butter
1 large onion
6 cloves finely chopped garlic
3 tbsp finely chopped ginger
1/2 jalapeno, chopped
1 tbsp ground coriander
2 tsp cumin
1/1/2 tsp ground turmeric
1/4 c flour
1 3/4 c red lentils
9 c vegetable broth
3 tbsp minced cilantro, plus leaves for garnish
1 c unsweetened coconut milk
1/4 c fresh lemon juice plus wedges for garnish

Melt the butter and saute the onion, garlic, ginger and jalapeno until browned, about 12 minutes.  Lower the heat and add dry spices, stirring about a minute and then add flour and stir a minute more.  Pour in the broth and lentils and cook 45 minutes, then cool.  When cooled, puree mixture in food processor  and then reheat.  Wisk in the coconut milk, lemon juice and salt and pepper to taste.  Reheat and serve in bowls (optionally on top of rice and garnish with cilantro and lemon wedge.)  If the soup thickens more then you like, more water may be added.

1 comment:

  1. MMMmmm I remember you making this once, it was DELICIOUS!