Mulligatawny | Saveur
This gloriously-spiced lentil soup is Indian by way of England with a heady, soul-warming aroma.
Ingredients
- 9 tbsp. unsalted butter
- 1 tsp. Aleppo pepper (optional)
- <sup>1</sup>⁄<sub>2</sub> tsp. cumin seeds
- <sup>1</sup>⁄<sub>2</sub> tsp. coriander seeds
- <sup>1</sup>⁄<sub>2</sub> tsp. black mustard seeds
- 2 dried chiles de arbol
- 1 plum tomato, minced
- 3 tbsp. minced ginger
- 6 cloves garlic, minced
- 1 large yellow onion, minced
- <sup>1</sup>⁄<sub>2</sub> jalapeño, minced
- <sup>1</sup>⁄<sub>4</sub> cup flour
- 1 tbsp. ground coriander
- 2 tsp. ground cumin
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. ground turmeric
- 9 chicken stock or vegetable stock
- 1 <sup>3</sup>⁄<sub>4</sub> cups red lentils
- 3 tbsp. minced cilantro
- 1 cup canned coconut milk
- <sup>1</sup>⁄<sub>4</sub> fresh lemon, juiced, plus more to taste
- Kosher salt and freshly ground black pepper, to taste
- Plain yogurt, to garnish
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