Mild Vegetable Mulligatawny

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 14 ounces lentils, soaked in cold water for 2 hours then drained
• 10 dried red chilies
• 1 teaspoon whole black peppercorn
• 2 tablespoons whole coriander seeds
• 1 1/2 teaspoons whole cumin seeds
• 1 teaspoon fennel seed
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne
• 4 -5 cups vegetable stock
• 2 small potatoes, peeled and diced
• 2 medium carrots, peeled and thinly sliced
• 2 small turnips, peeled and diced
• 12 curry leaves (or 8 fresh basil leaves)
• 2 garlic cloves, peeled and finely minced
• 1 medium onion, coarsely chopped
• 3 tablespoons ginger, peeled and finely chopped
• 14 ounces coconut milk
• 1/4 cup flaked coconut
• 1 1/4 teaspoons salt (to taste)
• 1 lime, cut into wedges
• 1 bunch fresh cilantro

Recipe

• 1 place peppercorns, coriander seeds, cumin seeds, and fennel seeds in a small cast-iron frying pan and set over medium-high heat. stir and roast until the spices emit a roasted aroma . empty onto a plate to cool, then grind into a fine powder. add the turmeric and cayenne to this mixture.
• 2 put lentils in bowl. slowly mix in 4 cups of stock.
• 3 combine the lentils, spices, all the vegetables, the
• 4 curry leaves, garlic, onion, and ginger in a large pan and bring to a boil.
• 5 cover, turn heat to low, and simmer for one hour or until all vegetables are tender.
• 6 blend soup in blender in several batches and press through a coarse sieve.
• 7 return the soup to the pot, add the coconut milk and salt, and return to a simmer. simmer gently for 2 to 3 minutes, then thin out with more stock, as needed.
• 8 serve hot with lime wedges & fresh cilantro.