Mulligatawny Soup - BC Dairy

For BC dairy farmers

For health professionals

For schools and educators

Equipment

Large saucepan
Immersion blender
Measuring cups and spoons
Cutting board
Chopping knife

Ingredients

2 Tbsp (30 mL) butter
1 onion, chopped
2 cloves garlic, minced
2 Tbsp (30 mL) all-purpose flour
1 Tbsp (15 mL) minced fresh ginger
2 tsp (10 mL) curry powder
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) turmeric
1/2 tsp (2 mL) salt
1 tart apple, peeled and diced
2 stalks celery, sliced
4 cups (1 L) chicken broth
2 cups (500 mL) milk
1 cup (250 mL) dried lentils
1/4 cup (60 mL) 35% cream
2 Tbsp (30 mL) lemon juice
2 Tbsp (30 mL) chopped fresh cilantro

Directions

Melt butter in large saucepan set over medium heat; cook onion, garlic, flour, ginger, curry powder, thyme, turmeric and salt for about 5 minutes or until tender.
Stir in apple and celery; cook for 5 minutes. Stir in chicken broth, milk and lentils; bring to boil. Reduce heat and simmer for about 20 minutes or until lentils are tender.
Blend soup with immersion blender until smooth. Stir in cream and lemon juice. Garnish with cilantro.

Tip: Serve with toasted naan bread.