Mulligatawny

Ingredients

• ¼ C vegetable oil
• 3 C chopped onions (about 1 pound)
• 5 garlic cloves, chopped
• 1½ tbsp garam masala
• 1½ tsp ground coriander
• 1 tsp turmeric
• ½ tsp cayenne pepper
• 2 bay leaves
• 2 C dried red lentils
• 8 C low-salt chicken broth
• 2 C diced cooked chicken
• 1 C canned unsweetened coconut milk
• 3 tbs fresh lemon juice

Directions

1. Sauté Base: Heat vegetable oil in a large, heavy pot over medium‑high heat. Add onions and cook ~15 minutes, stirring frequently, until golden brown.
2. Add Garlic: Stir in garlic and sauté 2 minutes.
3. Bloom Spices: Add garam masala and the next 4 ingredients; stir 1 minute until fragrant.
4. Add Lentils: Stir in lentils until well coated with the spice mixture.
5. Simmer: Add chicken broth and bring to a boil. Reduce heat to medium and simmer ~20 minutes, until lentils are very tender. Discard bay leaves.
6. Blend: Working in batches, purée soup in a blender until smooth. Return to the pot.
7. Finish: Stir in chicken, coconut milk, and lemon juice. Season with salt and pepper to taste.
8. Serve: Serve hot.

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