Mulligatawny Soup
Mulligatawny Soup
Serves: Serves 8
Prep Time: 15 Minutes
Cook Time: 1 Hour 45 Minutes
Ready In: 2 hrs
ingredients
8 oz -
lentils
2 tablespoons - oil
2 - large onions
1 heaped tablespoon - curry powder
2 cloves - garlic
1 - red pepper
2 pints - chicken stock
2 oz - seedless raisins
8 oz - tomatoes
1 tablespoon - tomato puree
- salt and Pepper
2 tablespoons - oil
2 - large onions
1 heaped tablespoon - curry powder
2 cloves - garlic
1 - red pepper
2 pints - chicken stock
2 oz - seedless raisins
8 oz - tomatoes
1 tablespoon - tomato puree
- salt and Pepper
directions
- Most lentils nowadays are ready to use. But check the back of the packet. You may have to soak them in cold water overnight before using them. If so, soak, rinse, and drain. In preparation, peel and chop the onions- crush the garlic - core, seed, and chop the red pepper - skin, seed and chop the tomatoes.
- Heat the oil in a large pan, add the chopped onions and fry gently until browned. Stir in the curry powder and cook for two minutes, stirring occasionally. Add the crushed garlic, lentils, chopped red pepper, chicken stock, raisins, chopped tomatoes, and tomto puree. Season with salt and freshly ground black pepper. Bring to the boil then reduce the heat, cover, and simmer for 1½ hours
- Remove from the heat and allow to cool slightly. Sieve or work in an electric blender until smooth. Return to the pan and heat through. Serve and enjoy.