Mulligatawny Soup

Really good on a cold day (or any day in Florida if you're my mother).  Full flavored and delicious!  If you don't have garam masala, substitute with more curry plus 1/2 tsp of cumin, and then go buy some for the next time you make this.  I've made the recipe both ways and there's a reason garam masala is included.




You can stretch this soup to serve more than four people or 'weaken' the flavor by serving over basmati rice.


Mulligatawny Soup
1 Tbsp veggie oil
1 cup chopped onions (about 1 medium)
2 tsp minced garlic (2-4 cloves)
1 Tbsp minced ginger
1 tsp curry powder
1 tsp garam masala
1 cup dried yellow or green lentils
1 can (15 oz) diced tomato, with juice
4 cups veggie broth (can substitute chicken broth if you are not feeding vegetarians)
1/2 cup light coconut milk
lemon wedges as garnish/to taste (optional)

1. Heat oil in a stockpot  over medium heat.  Add onions, garlic, ginger, cumin and garam masala, and sauté, stirring occasionally until the onions are lightly browned (5-7 minutes).  Stir in lentils to coat, then add tomatoes and chicken broth.

2. Bring soup to a boil then reduce heat to medium-low and allow to simmer until the lentils are tender (25-30 minutes).  Stir occasionally as the soup is cooking.

3. To smooth out the texture of the soup, puree about 50% with an immersion blender, leaving plenty of it chunky.  Stir in the coconut milk, then squeeze in the lemon to taste.


Alternatively, make this soup in your slow cooker:

1.  Omit the oil and combine the onions, spices, lentils, tomatoes and broth in the cooker. 
2.  Cook on high for 2 1/2 hours- the lentils should be soft but still holding their shape.
3.  Turn off the cooker, blend with the immersion blender, stir in the coconut milk, and serve with lemons on the side.
4.  Unlike most meat recipes, this one is fine to serve the same day, although a day in the fridge doesn't hurt.