We tried a Mulligatawny Soup from the More Best Recipes cookbook and it does not disappoint. I altered the ingredients a wee bit so as to avoid heartburn afterward (I was semi-successful). We added leg of lamb to the soup to get some extra nutrients. But the lentils, lamb, home made chicken stock and veggies make this particularly healthy -- you can add some kombu while it's cooking for extra minerals too!
Ingredients:
spices:
2.5 tsp. garam masala
1.5 tsp. ground cumin
1.5 tsp. ground coriander
1 tsp. ground turmeric
soup:
3 Tablespoons unsalted butter
2 medium onions, minced
1/2 cup coconut flakes
4 medium garlic cloves, minced
4 tsp. grated ginger (recommended to use a micro-plane)
1 tsp. tomato paste
1/4 cup unbleached all purpose flour (we used gluten free here)
7 cups chicken stock
2 medium carrots (peeled and chopped medium)
2 celery ribs (peeled and chopped medium)
1/2 cup french green lentils (these, unlike the brown lentils), do not fall apart when you cook them
sea salt and blaxk pepper
2 Tablespoons cilantro (minced), more to taste if you'd like
a dollop of Greek Yogurt
1 1/2 lbs. trimmed leg of lamb, cut into 1.5 x 1 inch chunks
1. Melt the butter in a large Dutch Oven (I love the Staub dutch ovens) over medium heat. Saute the spices until fragrant, about 10 seconds. Add the onions and coconut and cook until softened, about 5 minutes. Stir in the garlic, ginger, and tomato paste and cook until fragrant, bout 30 seconds. Stir in the flour until evenly combined, about 1 minute. Whisk in the stock.
2. Stir in the carrots and celery, increase the heat and bring to a boil. Cover, reduce the heat to low and simmer until veggies are tender 20-25 minutes.
3. Puree the soup (I recommend the VitaMix). Add the lentils and lamb and simmer for 30 minutes until lentils and lamb are tender.
Season with sea salt and pepper
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