Mulligatawny Soup • 4T. olive oil • 1 large onion, chopped • 6 cloves garlic, finely chopped • 3 T. finely chopped peeled fresh ginger (I use my fine cheese grater) • ½ fresh jalapeno pepper, stemmed, seeded and chopped • 1T. ground coriander • 2 tsp ground cumin • 1 ½ tsp. ground turmeric • 1 ¾ c red or pink lentils • 1 c. uncooked rice • 9 cups chicken broth (I use the organic “better than bullion” paste + water) • 5-6 (or however many you want) carrots, peeled and chopped • 1 can unsweetened canned coconut milk (I like Thai Kitchen organic the best) • As much chopped cooked chicken as you want to add (I use ½ a roasted bird) In soup pot sauté the onion, garlic, ginger and jalapeno until browned, about 12 minutes. Lower the heat to med., stir in the coriander, cumin and turmeric, cook until fragrant, stirring for about 45 sec. Pour in the broth, bring to a boil, whisking constantly. Add the lentils and carrots to the thickened broth, lower the heat, and simmer covered, until very tender, about 45 minutes. Add the coconut milk, and chicken, add salt and/or pepper if desired. If soup gets too thick, thin with broth or water.
Posted on: Tue, 26 Nov 2013 00:46:21 +0000
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