Mulligatawny Chicken Soup
  • ¼ cup extra virgin olive oil (EVOO)
  • 2 bay leaves
  • 2 onions,chopped, about 4 cups
  • 2cups red lentils
  • 6cloves garlic,chopped
  • 8cups chicken broth
  • tablespoons garam masala
  • 2cups diced, cooked chicken
  • teaspoons ground coriander
  • 1-2cans unsweetened coconut milk
  • 1teaspoon turmeric powder
  • 3tablespoons lemon juice
  • ½teaspoon cayenne pepper
  • 1teaspoon each sea salt and pepper
  1. Heat EVOO in a heavy, large pot. Sauté onions until golden, stirring frequently, about15 minutes. Add garlic and sauté 2 more minutes. Add spices and stir another minute until your nose says, “Ahhh.” Believe me, it will!
  2. Add lentils and stir to coat. Add chicken broth and bring soup to a gentle boil. Reduce heat to medium, cover pot and simmer until lentils are tender, about 20 minutes. Remove bay leaves.
  3. Working in batches, puree soup until smooth (if you own a bir-mixer or hand blender, just insert into pot and blend all at once). If you have to puree in batches, you’ll add what you’ve pureed to a new pot. When done, stir in chicken, coconut milk and lemon juice. Season to taste with salt and pepper.