I became obsessed with Indian food over our trip to Alabama, which I admit, seems like a strange time to become obsessed with Indian food. We stayed at a hotel on the way down that had Indian food delivery as an option and there I had the most amazing Chicken Tikka Masala and Mulligatawny soup. I was determined from that point on to recreate these dishes. While I'm not sure mine was quite as good as the wondrous bowl of spicy deliciousness that I had in that hotel room, this was quite good. And don't worry, I'll continue to make this soup again with subtle changes until I find the perfect soup recipe.So, to start, you'll need lots of delicious ingredients, including...
(Full ingredient list at bottom of post)
Red lentils...
Green Apples...
Some lovely aromatics...
Start by sauteing diced onion, carrot, and jalapeno in the melted butter for about 5 minutes or until soft.
Next add the ginger, garlic, apples, and diced tomatoes. Saute this mixture for another three minutes. Then add in all of the spices.
Next, add the lentils and the broth and let it all simmer for about 30 minutes.
Then you can use an immersion blender or regular blender to blend some of the soup if you like more of a puree consistency or you can leave it chunky. Same flavors, just a choice of consistency. I went with the blended version. Once blended, add in the coconut milk. Note: if you haven't used coconut milk before you should know that it will separate in the can. Be sure to shake / stir well prior to adding it to the soup!
Top with oven roasted cashews and green onions and serve!
Ingredients:
1/4 cup of butter
1 yellow onion, chopped
1 carrot, diced
1 jalapeno, diced
4 garlic cloves, minced
2 tsp minced ginger root
2 green apples, chopped
1 can diced tomatoes
1 tablespoon curry powder
1 tsp cumin1/2 tsp aprika
1/2 tsp cinnamon
1/2 tsp tumeric
1/4 tsp cardamom
1/4 tsp black pepper
1/2 tsp dried thyme
1/2 cup red lentils
3 cups chicken broth
2/3 can unsweetened cocount milk
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