Indian-Inspired Mulligatawny

Name: Indian-Inspired Mulligatawny
Ingredients: 2 tablespoon sunflower oil; 1 onion, chopped finely; 3 cloves garlic, crushed; 2 hot green chiles, seeded and chopped; 2 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1/2 teaspoon cinnamon; 4 1/4 cup vegetable stock; 1 3/4 cup coconut milk; 1/2 cup red lentils; 2 stalks celery, chopped; 2 carrots, chopped; 1 apple, chopped; juice of a quarter lemon; salt and ground black pepper, to taste; handful of fresh cilantro leaves

Susannah Blake|Feb. 25, 2013 6:02 pm EST

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Created in the time of the Raj, this creamy lentil soup enriched with coconut milk takes its name from a Tamil phrase "milagu thanni," meaning pepper water.Click here to see '500 Soups' for All Seasons.

Servings

4

Ingredients

2 tablespoon sunflower oil
1 onion, chopped finely
3 cloves garlic, crushed
2 hot green chiles, seeded and chopped
2 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon cinnamon
4 1/4 cup vegetable stock
1 3/4 cup coconut milk
1/2 cup red lentils
2 stalks celery, chopped
2 carrots, chopped
1 apple, chopped
juice of a quarter lemon
salt and ground black pepper, to taste
handful of fresh cilantro leaves

Directions

Heat the oil in a large saucepan. Add the onion and garlic, and cook for about 4 minutes. Stir in the chiles, cumin, coriander, turmeric, and cinnamon, followed by the stock, coconut milk, lentils, celery, carrots, and apple.
Bring to a boil, then reduce the heat, cover, and simmer until the lentils are tender, for about 30 minutes. Stir in the lemon juice and season with salt and pepper, to taste. Ladle the soup into serving bowls and top with fresh cilantro.