Mulligatawny Soup

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Step 1

1. Place lentils and stock in a medium-sized pot. Bring to boil, reduce heat and simmer.

Step 2

2. Add potatoes and apples and continue to cook for about 20 minutes or until potatoes are tender.

Step 3

3. Meanwhile, in a medium frying pan, heat oil on low heat. Add onion, garlic and chili pepper and cook until onions are tender.

Step 4

4. Add cloves, cinnamon, ground coriander, turmeric and dried curry leaves. Continue to cook, on low heat, for an additional 15 minutes, stirring often.

Step 5

5. Remove whole spices (cinnamon and cloves) and puree the mixture. Set aside.

Step 6

6. Remove soup from heat and puree in batches. Transfer to another pot.

Step 7

7. Stir in the pureed spice mixture and warmed coconut milk. Add lemon juice and adjust seasoning.

Step 8

8. Garnish with chopped coriander before serving.