Changes between Initial Version and Version 1 of Recipes/TryOuts/Mulligatawny

Timestamp:

12/24/16 11:37:53 (8 years ago)

Author:

jorrit

Comment:

--

Recipes/TryOuts/Mulligatawny

@@ +1 @@
+= Mulligatawny Soup =
+== Ingredients ==
+||50 ml||vegetable oil||
+||2||big onions chopped||
+||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||
+||400 g||dried red lentils||
+||2||Chicken legs||
+||1 cup||canned unsweetened coconut milk||
+||3 tablespoons||fresh lemon juice||
+||2 cups||cooked basmati rice||
+|| ||Lemon wedges||
+
+== Preparation ==
+
+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.
+1. Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes.
+1. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. 
+1. Add lentils; stir until coated.
+1. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes.
+1. Discard bay leaves and puree the soup with a hand blender.
+1. stir in chicken meat, coconut mild and lemon juice.
+1. Season to taste with salt & pepper.
+