Mulligatawny Soup

Ingredients:

• 1 cup pink lentils, washed and drained
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tsp curry powder
• 4 cups chicken or vegetable stock
• 1 can diced tomatoes, drained
• 1/2 cup coconut milk
• Salt and pepper to taste
• Chopped cilantro for garnish
• Lime wedges for garnish

Instructions:

1. In a large pot, sauté the onion, carrot and celery until the onion is translucent.
2. Add the garlic, ginger and curry powder and cook for 1-2 minutes, stirring constantly.
3. Add the lentils and stock and bring to a boil.
4. Reduce heat and let simmer for 30 minutes or until the lentils are tender.
5. Add the drained tomatoes and coconut milk and heat through.
6. Remove from heat and purée the soup with an immersion blender until smooth.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro and lime wedges and serve hot.

Verdict:

This Tamil soup is a delicious and hearty dish, packed with flavor from the lentils, curry powder and coconut milk. The garnish of cilantro and lime adds a refreshing twist to the soup. It would make a great lunch or dinner option on a cold or rainy day.

Serving suggestions:

Serve this soup with warm crusty bread or naan to dip into the soup. You could also pair it with a fresh green salad dressed with a tangy vinaigrette for a complete meal.