MULLIGATAWNY

Mulligatawny is a fusion dish, a cultural hybrid that’s thought to have emerged during the British colonization of India. It features some of the same spices that appear in most curries, along with the surprising addition of apples and celery, plus a handful of basmati rice, cooked in the soup to help thicken it. Whereas the soup is usually made with chicken, I make mine with red or yellow lentils, and I always top it with a big handful of fresh herbs.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large pot over medium heat. Add the onion, carrots, and celery and cook, stirring frequently, for 5 to 7 minutes, until the onion is translucent and the carrots are just tender. Add the garlic and ginger and cook, stirring constantly, for 2 minutes, adding about a tablespoonful of water if the ginger starts to stick.

Step 2

Stir in the curry powder, turmeric, coriander, salt, apples, lentils, rice, and tomatoes, then stir in the broth. Bring to a boil over high heat, then lower the heat, cover, and simmer, stirring occasionally, for 25 minutes, until the lentils are tender but not mushy.

Step 3

Leave the soup chunky if you like; alternatively, use an immersion blender to partially puree the soup, or puree a portion of it in a standard blender and return it to the pot. Stir in the coconut milk and a squeeze of lime juice and season with pepper. Stir in some shredded vegan chicken strips. Taste and adjust the seasonings if desired. Serve piping hot, with chopped fresh herbs.