Perhaps you recall the Seinfeld episode, The Soup Nazi, where Kramer mentions mulligatawny: "It's an Indian soup. It's simmered to perfection by one of the great soup artisans in the modern era." "Who, the Soup Nazi?" Elaine replies.
This is not the Soup Nazi's recipe, but a confection of ingredients drawn from mixed versions I have explored over the years ... Light and flavorful, it makes for a great Springtime meal. Note: I like to double the recipe and keep the pot in the refrigerator all week long.
INGREDIENTS
- 1/4 cup (1/2 stick) butter
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, diced
- 1 red jalapeno, seeded and diced
- 5 garlic cloves, minced
- 2 tablespoons ginger root, minced
- 1 apple, cored and diced (I use Granny Smith)
- 1 (14.5 oz) can diced tomatoes
- 2 tablespoons curry powder
- 1 tablespoon dried thyme
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cardamom
- 1 cup red lentils
- 1/3 cup white jasmine rice
- 5 cups chicken stock
- 1 (14 oz) can unsweetened coconut milk
- 1 lime, juiced
- 1 rotisserie chicken, shredded (I only use the breast)
GARNISH
- Cilantro, chopped
- Raisins, golden
- Cashews
1). Melt the butter in a large stock pot over medium-high heat.
2). Sauté the onion, carrot, and jalapeno 6-8 minutes until onions have softened.
3). Add garlic, ginger, apples, celery, and diced tomatoes; sauté another 3-5 minutes.
4). Add all the spices and toss until fully coated.
5). Add the lentils, rice, and stock; bring to a boil, then reduce heat to medium-low and simmer 30-40 minutes.
6). Immersion blend about 75% of ingredients.
7). Add the chicken, stir in the coconut milk, and squeeze in the lime juice; let simmer another 10-15 minutes. Salt and spice to your liking.
8). Serve with a garnish of cilantro, raisins, and cashews.
Accompany with warm naan bread.
SERVES 8
