Mulligatawny

Ingredients

• ¼ C vegetable oil
• 3 C chopped onions (about 1 pound)
• 5 garlic cloves, chopped
• 1½ tbsp garam masala
• 1½ tsp ground coriander
• 1 tsp turmeric
• ½ tsp cayenne pepper
• 2 bay leaves
• 2 C dried red lentils
• 8 C low-salt chicken broth
• 2 C diced cooked chicken
• 1 C canned unsweetened coconut milk
• 3 tbs fresh lemon juice

Directions

1. Heat vegetable oil in heavy large pot over medium-high heat.
2. Add onions and cook until golden brown, stirring frequently, about 15 minutes.
3. Add garlic and sauté 2 minutes.
4. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils and stir until coated.
5. Add chicken broth and bring to boil. Reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
6. Working in batches, puree soup in blender until smooth. Return to pot.
7. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.