Mulligatawny

Ingredients

• 2 tablespoons ghee or vegetable oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 carrots, diced
• 2 celery stalks, diced
• 1 apple, peeled and diced
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 6 cups chicken or vegetable broth
• 1 can (14 ounces) diced tomatoes
• 1 cup red lentils
• 1 cup cooked chicken, shredded
• 1/2 cup coconut milk
• 2 tablespoons tamarind paste
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat ghee in a large pot over medium heat
2. Add diced onion and sauté until softened, about 5 minutes
3. Stir in garlic and ginger, cook for 1 minute until fragrant
4. Add carrots, celery, and apple, cooking for 5 minutes
5. Sprinkle curry powder, cumin, and coriander over vegetables and stir well
6. Pour in broth and diced tomatoes with their juice
7. Bring to a boil, then add red lentils
8. Reduce heat and simmer for 20-25 minutes until lentils are tender
9. Add shredded chicken and coconut milk
10. Stir in tamarind paste and lime juice
11. Simmer for an additional 5 minutes
12. Season with salt and pepper to taste
13. Ladle into bowls and garnish with fresh cilantro

Notes

• Use a large heavy-bottomed pot to prevent scorching
• Prep all vegetables before starting to ensure smooth cooking
• Tamarind paste can be found in Asian markets or substituted with additional lime juice and a pinch of sugar
• Soup can be made ahead and refrigerated for up to 4 days
• Freeze individual portions for up to 3 months
• If soup is too thick, thin with additional broth
• For vegetarian version, use vegetable broth and omit chicken