Mulligatawny Soup

Instructions

1. 1

   In a large pot, melt butter over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.

2. 2

   Add minced garlic and ginger, cooking for 1 minute until fragrant. Stir in curry powder, cumin, coriander, and turmeric, toasting the spices for 30 seconds.

3. 3

   Sprinkle flour over the vegetables and stir well to coat. Cook for 2 minutes to remove the raw flour taste.

4. 4

   Add diced chicken breast to the pot and stir to coat with the spice mixture. Cook for 3-4 minutes until chicken begins to turn opaque.

5. 5

   Pour in chicken stock, scraping up any browned bits from the bottom of the pot. Add diced apple and red lentils.

6. 6

   Bring the soup to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes until lentils are tender and chicken is fully cooked.

7. 7

   Stir in cooked basmati rice and coconut milk. Simmer uncovered for 5 minutes to heat through and meld flavors.

8. 8

   Add fresh lemon juice and season with salt and black pepper to taste. Adjust spices if needed.

9. 9

   Ladle into bowls and garnish with fresh chopped cilantro. Serve hot with naan bread or crusty rolls.