MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Mulligatawny Soup
Categories: Vegetables, Rice, Chilies, Herbs, Fruits
Yield: 8 servings

6 tb Dried split pigeon pea
- lentils
3 tb Uncooked basmati rice
2 cl Garlic; minced
1 Piece fresh gingerroot (1");
- peeled, minced
1 ts Chilli spice mix
1 ts Ground turmeric
1 ts Ground coriander
1 ts Ground cumin
2 tb Ghee
1 lg Onion; chopped
1 Bay leaf
6 md Carrots; chopped
2 md Apples; peeled, chopped
2 Celery ribs; chopped
1 1/2 ts Salt
1/2 ts Pepper
4 c Vegetable broth
3/4 c Coconut milk
1 ts Lemon juice
1/2 ts Garam masala
1/2 ts Coarse ground pepper
1/2 c Cooked basmati rice

Place uncooked lentils and rice in a small bowl; cover
with water. Set aside to soak 5-10 minutes; drain and
discard water.

Use a mortar and pestle to mash garlic, ginger, chili
powder, turmeric, coriander and cumin into a curry
paste.

Heat ghee in a Dutch oven to medium heat; once melted,
add onion, curry paste and bay leaf. Cook until
fragrant, 1-2 minutes, stirring constantly. Add carrot,
apple, celery, salt and pepper; cook until vegetables
are crisp-tender, 3-4 minutes, stirring frequently. Stir
in broth and soaked lentils and rice. Bring to a low
simmer; cook until lentils are tender, 20-25 minutes.
Remove bay leaf; discard.

Stir in coconut milk and lemon juice. Serve soup in
bowls with rice, topped with garam masala and coarsely
ground black pepper.

Anvita Mistry, Erlangen, Germany

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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