Wednesday, August 17, 2011

Mulligatawny Soup

The original version of this recipe includes cooked chicken and rice. I found both to be entirely unnecessary; neither add much in the way of flavor- you get that from the spices instead. This is also a very inexpensive recipe...a bag of red lentils costs under a buck, onions and garlic are super cheap, and coconut milk and chicken broth cost a couple bucks. You can also easily omit the chicken broth and substitute vegetable broth or water to make the soup vegan (and even cheaper).

2-3 T olive oil
3 cups chopped onion (about 1 1/2 large onions)
5 cloves garlic, chopped
1 1/2 T garam masala
1 1/2 tsp. ground coriander
1 tsp. ground turmeric
1/2 tsp. cayenne pepper or red pepper flakes
2 bay leaves
2 cups red lentils
32 oz chicken broth
32 oz water
1 cup coconut milk
salt, if needed

chopped tomato
chopped cilantro

Saute onion in olive oil until it behind to turn translucent. Add garlic and continue cooking for 5 minutes. Add remaining ingredients and bring to a simmer. Cook for 2 hours or until lentils have disintegrated, adding water as necessary. If you're feeling impatient, you can puree it after 30 minutes to an hour, but that dirties more dishes, so I avoid it. Soup should be the consistency of split pea soup. Adjust seasonings and serve with a squeeze of lemon juice, fresh chopped tomato, and cilantro.

Adapted from Mulligatawny Soup recipe at Epicurious.

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