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.
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.