Khyber Pass Mulligatawny Soup - The Bermudian Magazine

Ingredients

• 4 oz unsalted butter
• 4 medium onions
• 4-6 cloves garlic, minced
• 1 lb lentils, soaked overnight
• 1 tbs curry powder
• 2-3 dried hot chile peppers
• 2 red sweet bell peppers, chopped
• 2 tbs tomato pureé
• 1 lb tomatoes, blanched seeded, chopped
• 6 cups good chicken broth
• 4-6 cloves
• 2 tbs brown sugar
• 4 oz seedless raisins
• salt and black pepper to taste
• sherry peppers sauce to taste
• toasted almonds for garnish