CAN I USE A REGULAR BLENDER INSTEAD OF AN IMMERSION BLENDER RECIPES

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MULLIGATAWNY SOUP RECIPE - EPICURIOUS



Mulligatawny Soup Recipe - Epicurious image

Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland. Could you get the recipe?"

Provided by EPICURIOUS.COM

Yield Makes 8 first-course or 4 main-course servings

Number Of Ingredients 15

1/4 cup vegetable oil
3 cups chopped onions (about 1 pound)
5 garlic cloves, chopped
1 1/2 tablespoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups low-salt chicken broth
2 cups diced cooked chicken
1 cup canned unsweetened coconut milk
3 tablespoons fresh lemon juice
2 cups cooked basmati rice
Lemon wedges

Steps:

  • Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
  • Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
  • Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

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