Red Lentil Mulligatawny

A wonderful soup from Madhur Jaffrey, the queen of Indian food. I made a half recipe and served it with puppodums, if you can find them. You could also serve it with naan, and mix a little tamarind or mango chutney with yogurt for a garnish. This recipe was in Saveur.

9 T. unsalted butter, divided
1 t. Aleppo pepper, optional
1/2 t. cumin seeds
1/2 t. coriander seeds
1/2 t. black mustard seeds
2 dried chiles de arbol
1 plum tomato, minced
3 T. minced ginger
6 cloves garlic, minced
1 large yellow onion, minced
1/2 jalapeño, minced
1/4 c. flour
1 T. ground coriander
2 t. ground cumin
1 1/2 t. ground turmeric
9 c. chicken or vegetable stock (for a thicker soup only add 4 c. stock-and use the whole can of coconut milk)
1 3/4 c. red lentils
3 T. minced cilantro
1 c. canned coconut milk
1/4 c. fresh lemon juice
salt and pepper to taste
plain yogurt to garnish
fresh cilantro to garnish

Cook 5 T. butter Aleppo pepper, cumin, coriander, mustard, chiles, and tomato in an 8″ skillet over high heat until fragrant. Set sauce aside. Heat remaining butter in a 6 quart saucepan over medium high heat. Add ginger, garlic, onion and jalapeño and cook until browned, about 15 minutes. Add flour, coriander, cumin and turmeric, cook until smooth, about 2 minutes. Add stock and lentils, boil. Skim any scum that surfaces. Reduce heat to medium low and cook, covered, until tender, about 45 minutes. Add cilantro, puree, if you like. Add coconut milk, lemon juice, salt and pepper. Serve garnished with sauce, yogurt and a little fresh cilantro.