WARNING: This soup is messy to make. FURTHER WARNING: It's also pretty much addictive. I make this a lot in the late fall/early winter; it's creamy and comforting, and the texture is amazing. It's very similar to the mulligitawny soup that you get in Indian restaurants, but it's a bit richer, and the extra veggies (should you choose to add them) add a nice balance to the bowl.
- 2 cups red lentils
- 4 cups vegetable stock
- 1 can (16oz) light coconut milk
- 1 can (16oz) diced tomatoes
- juice of 1/2 fresh lemon
- 2 serrano chilies, seeded, ribs removed
- 1 onion, cut into largish chunks
- 1" piece of ginger
- 3 cloves garlic, peeled
- 1 carrot, diced smallish
- 1 tsp coriander seed
- 2 allspice seeds
- 2 cloves
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp cardamom seeds
- salt and pepper to taste
- 1 tsp ghee (clarified butter) or butter
Optional:
- 1-2 cups grated zucchini
- 1-2 cups cubed white turnips
Heat ghee in a large soup pot over low heat. Put onion, chili, ginger and garlic in a mini food processor and process until finely chopped. Add to ghee along with carrots and continue cooking over medium-low heat until onions start to soften. Pulverize spices with a mortar and pestle (or use a spice grinder), add to vegetables and cook for another two minutes until spices start to pop a bit. Add lentils, stock, lemon juice, additional vegetables (if using) and tomatoes, cover and simmer over low heat for about 30-45 minutes, until lentils are very soft - they'll start to disintegrate, but they should mostly keep their shape.
Once the lentils and vegetables have softened, put about 2/3 of the soup into a blender and purée until smooth. Add back to the pot. Add coconut milk and simmer for another 10 minutes, and serve with a bit of fresh cilantro.