Mulligatawny Soup

This is another popular Anglo-Indian food, Mulligatawny Soup.  Indian cuisine doesn't have a real soup tradition, but this was invented/adapted in order to satisfy the British need for traditional soup dishes.  It combines the European idea of "soup" with traditional styles of foods found in India at the time of the Raj.   It is like a curry in soup form and very tasty.  It also is fairly mild, spice wise, so it is a good place to start for those wanting to experience Indian food, even if not entirely traditional.  It is very tasty.    This is my interpretation of the traditional dish.   And remember, when cooking Indian food, it isn't so much the main ingredients, as much as the spicing and such.  So feel free to add other vegetables as you like or have available.   Really, the only essential ingredients are the lentils and the coconut milk.   If you want a spicier soup, add some crushed red pepper or  chopped hot chile peppers when cooking.   If you want a hint of sweetness, add a tablespoon or two of brown sugar or a sweet mango chutney.   

1/4 cup vegetable oil

1-2 cups chopped onions

1 cup chopped carrots

2-3 cups chopped cauliflower (optional)

5 garlic cloves, chopped

2 inch piece of peeled ginger root, peeled and finely chopped

2 peeled and chopped apple

1 teaspoon garam masala (or equal amounts of cinnamon & cardamom, a pinch of cloves and a pinch of black pepper)

1 1/2 teaspoons ground coriander

1 teaspoon turmeric

1/2 teaspoon cayenne pepper

(1 heaping tablespoon of curry paste, optional)

1 cup dried red lentils

8 cups low-salt chicken broth

2 cups diced cooked chicken

1 can of coconut milk or cream

Juice of 2 lemons, strained

Heat vegetable oil in heavy large pot over medium-high heat. Add onions, carrots, cauliflower and apple, then cook until golden brown, stirring frequently, about 15 minutes. Add garlic and ginger (and curry past if using), sauté 2 minutes. Add garam masala and next 3 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. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.

Serve with cooked rice or bread.

It would also make a tasty vegetarian or vegan dish by omitting the chicken and using a vegetable stock in place of the chicken broth.   It is gluten free, too!