Name: Mulligatawny Soup
Yield: Makes 8 first-course or 4 main-course servings
Ingredients: 1/4 cup vegetable oil; 3 cups chopped onions (about 1 pound); 5 garlic cloves, chopped; 1 1/2 tablespoons garam masala; 1 1/2 teaspoons ground coriander; 1 teaspoon turmeric; 1/2 teaspoon cayenne pepper; 2 bay leaves; 2 cups dried red lentils; 8 cups low-salt chicken broth; 2 cups diced cooked chicken; 1 cup canned unsweetened coconut milk; 3 tablespoons fresh lemon juice; 2 cups cooked basmati rice; Lemon wedges

Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland. Could you get the recipe?"

Recipe information

Yield
Makes 8 first-course or 4 main-course servings

Ingredients

1/4 cup vegetable oil

3 cups chopped onions (about 1 pound)

5 garlic cloves, chopped

1 1/2 tablespoons garam masala

1 1/2 teaspoons ground coriander

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

2 bay leaves

2 cups dried red lentils

8 cups low-salt chicken broth

2 cups diced cooked chicken

1 cup canned unsweetened coconut milk

3 tablespoons fresh lemon juice

2 cups cooked basmati rice

Lemon wedges

Preparation

Step 1
Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
Step 2
Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
Step 3
Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes