Mulligatawny Soup


50 mlvegetable oil
2big onions chopped
5garlic cloves, chopped
1 1/2 tablespoonsgaram masala
1 1/2 teaspoonsground coriander
1 teaspoonturmeric
1/2 teaspooncayenne pepper
2bay leaves
400 gdried red lentils
2Chicken legs
1 cupcanned unsweetened coconut milk
3 tablespoonsfresh lemon juice
2 cupscooked basmati rice
Lemon wedges


  1. Make stock of the chicken legs before starting with the rest of the recipe, when done take the meat from the bones and keep seperately.
  2. Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes.
  3. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute.
  4. Add lentils; stir until coated.
  5. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes.
  6. Discard bay leaves and puree the soup with a hand blender.
  7. stir in chicken meat, coconut mild and lemon juice.
  8. Season to taste with salt & pepper.
Last modified 7 years ago Last modified on 12/24/16 11:37:53