Mulligatawny Soup from Bon Appetit, September 2005
(from BlueFinger’s recipe box)
“The soup was delicious. Me and my mulligatawny are going to be friends for years to come….The soup itself is served in bowls over some cooked rice. If you are in the mood for more of a curry than a soup, use more rice. If you are in the mood for soupy, then add just a bit of rice. Each person can customize their own—and you know, on-the-spot soup customization options are hard to come by.”
Source: bon appetit (from RecipeThing user bradleygirl) (from RecipeThing user Organic Gal)
Ingredients
- 1/4 cup vegetable oil
- 3 cups chopped onion
- 5 garlic cloves, chopped
- 1.5 tablespoons garam masala
- 1.5 teaspoons ground coriander
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 2 cups dried red lentils
- 8 cups low-salt chicken broth (my note: or your salty broth if you prefer)
- 2 cups diced cooked chicken
- 1 cup canned unsweetened coconut milk
- 3 tablespoons fresh lemon juice
- 2 cups cooked basmati rice
- lemon wedges
Directions
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Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves. Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper. Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.