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Regional Recipe – Mulligatawny Soup

Regional Recipe – Mulligatawny Soup

Mulligatawny is a soup derived from a spicy Indian sauce recipe and is most often served with naan. The name originates from the Tamil words mullaga/milagu and thanni, which translate into “pepper-water.” 

Ingredients:
1/4 cup vegetable oil
3 cups chopped onions (about 1 pound)
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
2 cups dried red lentils
8 cups low-salt chicken broth
2 cups diced cooked chicken
1 cup canned unsweetened coconut milk
3 tablespoons fresh lemon juice
2 cups cooked basmati rice
Lemon wedges


Method:
1. Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
2. Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste.
3. Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

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