Mulligatawny Soup

The Saturday night Mulligatawny Soup came out amazing.  It was the all-star of the meal for sure.  Certainly better than the disaster of a cake Ashley and I tried to make later.

Mulligatawny Soup

2 bay leaves
6 cloves of garlic (chopped)
4 cups of vegetable broth
1 cup of red lentils
1/2 cup of onion (chopped)
2 tablespoons of tomato paste
1 tablespoon of cumin seeds
2 teaspoons of turmeric
2 teaspoons of garam masala
2 teaspoons of lemon juic
2 teaspoons of salt
1 teaspoon of coriander
1 teaspoon of jalapeno pepper (chopped)


In a pot, combine the oil, garlic, jalapeno pepper, onion and cumin seeds and heat on low-med heat until aromatic.  Add the lentils, turmeric, tomato paste, bay leaves, and vegetable broth.  Bring to a simmer for 25 minutes or until lentils are soft.

Once lentils are soft, add the lemon juice, salt, coriander, and garam masala.  Allow to simmer for another 5 minutes.  Carefully, remove the bay leaves and set aside.  Add the mixture to a blender and puree until smooth.  Return to the pot and return the bay leaves.  Allow it to simmer for another 5 minutes and remove the bay leaves again and serve.  Top with cilantro or lemon wedges.