MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Easy Mulligatawny Soup
 Categories: Vegetables, Rice, Chilies, Herbs, Fruits
      Yield: 8 Servings

      6 tb Dried split pigeon pea
           - lentils
      3 tb Uncooked basmati rice
      2 cl Garlic; minced
      1    Fresh ginger piece (1");
           - peeled, minced
      1 ts Chilli spice mix
      1 ts Ground turmeric
      1 ts Ground coriander
      1 ts Ground cumin
      2 tb Ghee
      1 lg Onion; chopped
      1    Bay leaf
      6 md Carrots; chopped
      2 md Apples; peeled, chopped
      2    Celery ribs; chopped
  1 1/2 ts Salt
    1/2 ts Pepper
      4 c  Vegetable broth
    3/4 c  Coconut milk
      1 ts Lemon juice
    1/2 ts Garam masala
    1/2 ts Coarse ground pepper
    1/2 c  Cooked basmati rice

  Place uncooked lentils and rice in a small bowl; cover with water.
  Set aside to soak 5 to 10 minutes; drain and discard water.

  Use a mortar and pestle to mash garlic, ginger, chili powder,
  turmeric, coriander, and cumin into a curry paste.

  Heat ghee in a Dutch oven to medium heat; once melted, add onion,
  curry paste, and bay leaf. Cook until fragrant, 1 to 2 minutes,
  stirring constantly. Add carrot, apple, celery, salt, and pepper;
  cook until vegetables are crisp-tender, 3 to 4 minutes, stirring
  frequently. Stir in broth and soaked lentils and rice. Bring to a
  low simmer; cook until lentils are tender, 20 to 25 minutes. Remove
  bay leaf; discard.

  Stir in coconut milk and lemon juice. Serve soup in bowls with
  rice, topped with garam masala and coarsely ground black pepper.

  Recipe by Anvita Mistry, Erlangen, Germany

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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