Mulligatawny Soup
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 large
Onion (spanish, chopped)6 cloves
Garlic (finely chopped)1 tbsp
Ground Coriander2 tsps
Ground Cumin1.5 tsps
Ground Turmeric1 cup
All-Purpose Flour2 tsps
Kosher SaltDirections:
1
Heat the butter in a large pot over medium-high heat
2
Add the onion, garlic, ginger, and jalapeno and cook, stirring, until browned, about 12 minutes
3
Lower the heat to medium, stir in the coriander, cumin, and turmeric, cook until fragrant, stirring, for 45 seconds
4
Stir in the flour and cook for 1 minute more
5
Pour in the broth and bring to a boil while whisking constantly
6
Add the lentils to the thickened broth, lower the heat, and simmer, covered, until very tender, about 45 minutes
7
Remove from the heat and allow to cool
8
When the lentil mixture has cooled, stir in the cilantro
9
Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender
10
Return the puree to the pot and reheat over medium heat
11
Whisk the coconut milk, lemon juice, salt, and season with pepper to taste
12
Divide among warm soup bowls and garnish with the coriander sprigs
13
Serve immediately with the lemon wedges
14
Cook's Note: If making the soup in advance, adjust it's consistency when re-heating with water or broth, since it has a tendency to thicken as it sits
15
Copyright 2001 Television Food Network, G
16
P
17
All rights reserved