Mild Vegetable Mulligatawny

Ingredients

• 14 ounces lentils
• soaked in cold water for 2 hours then drained
• 10 dried red chilies
• 1 teaspoon whole black peppercorn
• 2 tablespoons whole coriander seeds
• 1 12 teaspoons whole cumin seeds
• 1 teaspoon fennel seed
• 12 teaspoon ground turmeric
• 14 teaspoon cayenne
• 4 -5 cups vegetable stock
• 2 small potatoes
• peeled and diced
• 2 medium carrots
• peeled and thinly sliced
• 2 small turnips
• peeled and diced
• 12 curry leaves (or 8 fresh basil leaves)
• 2 garlic cloves
• peeled and finely minced
• 1 medium onion
• coarsely chopped
• 3 tablespoons ginger
• peeled and finely chopped
• 14 ounces coconut milk
• 14 cup flaked coconut
• 1 14 teaspoons salt (to taste)
• 1 lime
• cut into wedges
• 1 bunch fresh cilantro

Instructions

1. Place peppercorns, coriander seeds, cumin seeds, and fennel seeds in a small cast-iron frying pan and set over medium-high heat.
2. Stir and roast until the spices emit a roasted aroma .
3. Empty onto a plate to cool, then grind into a fine powder.
4. Add the turmeric and cayenne to this mixture.
5. Put lentils in bowl.
6. Slowly mix in 4 cups of stock.
7. Combine the lentils, spices, all the vegetables, the
8. curry leaves, garlic, onion, and ginger in a large pan and bring to a boil.
9. Cover, turn heat to low, and simmer for one hour or until all vegetables are tender.
10. Blend soup in blender in several batches and press through a coarse sieve.
11. Return the soup to the pot, add the coconut milk and salt, and return to a simmer.
12. Simmer gently for 2 to 3 minutes, then thin out with more stock, as needed.
13. Serve hot with lime wedges & fresh cilantro.