| 2 | | = Soup? = |
| | 2 | = Mulligatawny Soup = |
| | 3 | == Ingredients == |
| | 4 | ||50 ml||vegetable oil|| |
| | 5 | ||2||big onions chopped|| |
| | 6 | ||5||garlic cloves, chopped|| |
| | 7 | ||1 1/2 tablespoons||garam masala|| |
| | 8 | ||1 1/2 teaspoons||ground coriander|| |
| | 9 | ||1 teaspoon||turmeric|| |
| | 10 | ||1/2 teaspoon||cayenne pepper|| |
| | 11 | ||2||bay leaves|| |
| | 12 | ||400 g||dried red lentils|| |
| | 13 | ||2||Chicken legs|| |
| | 14 | ||1 cup||canned unsweetened coconut milk|| |
| | 15 | ||3 tablespoons||fresh lemon juice|| |
| | 16 | ||2 cups||cooked basmati rice|| |
| | 17 | || ||Lemon wedges|| |
| | 18 | |
| | 19 | == Preparation == |
| | 20 | |
| | 21 | 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. |
| | 22 | 1. Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. |
| | 23 | 1. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. |
| | 24 | 1. Add lentils; stir until coated. |
| | 25 | 1. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. |
| | 26 | 1. Discard bay leaves and puree the soup with a hand blender. |
| | 27 | 1. stir in chicken meat, coconut mild and lemon juice. |
| | 28 | 1. Season to taste with salt & pepper. |
