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.
