Mulligatawny Soup (GF/DF)

Ingredients:
 

• 2 Tbsp olive or coconut oil

• 1 cup diced carrots (about 2-3 carrots)

• 1 cup chopped onion (about 1 medium onion)

• ½ cup finely chopped celery (2 stalks of celery)

• 1 sweet-tart apple, peeled and finely chopped

• 1 Tbsp garam masala spice blend (you can substitute this for curry powder if you want more spicy-heat)

• 1 tsp salt

• ½ tsp ground turmeric

• 6 cups chicken or vegetable broth

• 1 ½ cups dry red lentils, rinsed and drained

• 1-2 cups canned coconut milk

• 2 cups shredded cooked chicken (you can substitute this for 1 can chickpeas, drained and rinsed, if you want the soup to be vegan-friendly)

• 1 Tbsp fresh lime juice, plus lime wedges for serving

• Pinch cayenne pepper (optional)

• Chopped fresh cilantro or parsley for serving
   

Directions:
 

Heat the oil in a large soup pot or Dutch oven over medium heat. Add the carrots, onion, celery, and apple. Cook stirring frequently, until softened, about 7 to 8 minutes. Add the garam masala (or curry powder), salt and turmeric. Stir into the vegetables for about 30 seconds.
 

Add the chicken broth and lentils. Bring to a boil over high heat, then reduce the heat to low. Simmer, uncovered and stirring occasionally, for about 15 minutes, or until the lentils are tender and start to break apart.
 

Optional: At this point, if you’d like a smooth soup, you can puree it using either a hand-held immersion blender. Or work in batches to puree the soup in a blender or food processor. Or it you don’t mind your soup more chunky, forego this step.
 

Add the coconut milk to the soup, stirring it in well. Add the cooked chicken (or the chickpeas for a vegan soup) and the 1 Tbsp lime juice. Heat until warmed through. Taste and adjust seasoning with salt, more lime juice, or cayenne pepper, if desired.
 

Note: This soup will thicken as it sits. If you find it too thick, thin it with a little more broth.

Garnish with chopped cilantro or parsley and serve with lime wedges on the side.

Makes 4 to 6 servings.