Indian Mulligatawny Soup with Hot & Spicy Samosas

Serves 4

Time 45 minutes

Ingredients

For the Soup

2 tbsp ghee or vegetable oil

1 onion, finely chopped

2 garlic cloves, chopped

1-inch piece ginger, grated

1 green chilli, finely chopped (optional)

1 tsp ground cumin

1 tsp ground coriander

½ tsp turmeric

¼ tsp ground cinnamon

½ tsp garam masala

1 carrot, diced

1 apple, peeled and diced

100g red lentils

1L vegetable or chicken stock

200ml coconut milk

Juice of 1 lemon

Sea salt and black pepper to taste

To Serve

Hot & spicy samosas or mini samosas

Fresh coriander leaves, chopped

Lemon wedges

Method

Heat the ghee or oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the garlic, ginger, and green chilli, cooking for 1-2 minutes.

Mix in the cumin, coriander, turmeric, cinnamon, and garam masala. Cook for 1 minute until aromatic.

Add the carrot, apple, lentils, and stock. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils and vegetables are tender.

Optional - Can use a stick blender to partially blend the soup, leaving some texture.

Stir in the coconut milk and lemon juice. Season with salt and pepper.

Ladle the soup into bowls, garnish with fresh coriander, and serve with a side of hot & spicy samosas or mini samosas for dipping. Add lemon wedges for an extra zing.