Mulligatawny Soup
Makes 8 first-course or 4 main-course servings
Experiencing my first bowl of Mulligatawny soup at the Covent Garden Market's 'New Delhi Deli' in London, Ontario, I immediately loved Bhan's divine creation. Here is my version...
Ingredients
1/4 cup coconut oil
3 cups chopped onions (about 1 pound)
2-3 garlic cloves, chopped
1 1/2 Tbsp garam masala
1 1/2 tsp ground coriander
1 tsp turmeric
1/2 tsp cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups low-salt chicken broth
2 cups diced cooked chicken
1 can unsweetened coconut milk
plus
1 carton coconut cream, makes for a creamier broth
3 Tbsp fresh lemon juice
6 green chilis chopped fine, optional
1 inch piece fresh ginger, chopped fine
3 Tbsp coriander chutney, optional
2 cups cooked basmati rice, optional (I find the soup is thick and rich without the rice)
lemon wedges
Preparation
Heat coconut oil in a heavy large pot over medium heat. Add onions and cook until golden brown, stirring frequently for about 15 minutes. Add garlic and sauté for 2 minutes. Add garam masala, coriander, turmeric, cayenne pepper and bay leaves; stir for 1 minute. Add lentils and stir until coated. Add chicken broth. Discard bay leaves.
Stir in chicken, coconut milk &/or coconut cream, lemon juice, chilis, ginger, coriander chutney, if using. Season to take with salt and pepper.
Simmer for at least an hour to enhance favour.
Add rice to bowls, if serving.
Serve with lemon wedges.
Garnish with cilantro leaves.
Makes 8 first-course or 4 main-course servings
Experiencing my first bowl of Mulligatawny soup at the Covent Garden Market's 'New Delhi Deli' in London, Ontario, I immediately loved Bhan's divine creation. Here is my version...
Ingredients
1/4 cup coconut oil
3 cups chopped onions (about 1 pound)
2-3 garlic cloves, chopped
1 1/2 Tbsp garam masala
1 1/2 tsp ground coriander
1 tsp turmeric
1/2 tsp cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups low-salt chicken broth
2 cups diced cooked chicken
1 can unsweetened coconut milk
plus
1 carton coconut cream, makes for a creamier broth
3 Tbsp fresh lemon juice
6 green chilis chopped fine, optional
1 inch piece fresh ginger, chopped fine
3 Tbsp coriander chutney, optional
2 cups cooked basmati rice, optional (I find the soup is thick and rich without the rice)
lemon wedges
Preparation
Heat coconut oil in a heavy large pot over medium heat. Add onions and cook until golden brown, stirring frequently for about 15 minutes. Add garlic and sauté for 2 minutes. Add garam masala, coriander, turmeric, cayenne pepper and bay leaves; stir for 1 minute. Add lentils and stir until coated. Add chicken broth. Discard bay leaves.
Stir in chicken, coconut milk &/or coconut cream, lemon juice, chilis, ginger, coriander chutney, if using. Season to take with salt and pepper.
Simmer for at least an hour to enhance favour.
Add rice to bowls, if serving.
Serve with lemon wedges.
Garnish with cilantro leaves.
