Mulligatawny Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, chopped

Garlic

3 cloves, minced

Carrots

2 medium, diced

Celery

2 stalks, diced

Red lentils

1 cup, rinsed

Curry powder

2 tablespoons

Chicken or vegetable broth

6 cups

Coconut milk

1 can (13.5 oz)

Salt

to taste

Black pepper

to taste

Fresh cilantro

for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion, minced garlic, diced carrots, and diced celery. Sauté the vegetables until they are soft and translucent, about 10 minutes.
3. Stir in the rinsed red lentils and curry powder, ensuring the lentils are well-coated with the spices.
4. Pour in the chicken or vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer until the lentils are tender, approximately 20 minutes.
5. After the lentils are cooked, stir in the coconut milk and season with salt and pepper to taste. Allow the soup to cook for an additional 10 minutes to meld the flavors.
6. Serve the Mulligatawny Soup hot, garnished with fresh cilantro for an added burst of flavor and color.