Mulligatawny Soup

  • 9 tbsp. unsalted butter
  • 1 tsp. Aleppo pepper (optional)
  • ½ tsp. cumin seeds
  • ½ tsp. coriander seeds
  • ½ tsp. black mustard seeds
  • 2 dried chiles de arbol
  • 1 plum tomato, minced
  • 3 tbsp. minced ginger
  • 6 cloves garlic, minced
  • 1 large yellow onion, minced
  • ½ jalapeño, minced
  • ¼ cup flour
  • 1 tbsp. ground coriander
  • 2 tsp. ground cumin
  • 1½ tsp. ground turmeric
  • 9 cups chicken stock
  • 1¾ cups red lentils
  • 3 tbsp. minced cilantro
  • 1 cup canned coconut milk
  • ¼ fresh lemon juice
  • Kosher salt and freshly ground black pepper, to taste
  • Plain yogurt, to garnish

INSTRUCTIONS

Cook 5 tbsp. butter, Aleppo, cumin, coriander, mustard, chiles, and tomato in an 8″ skillet over high heat until fragrant; set sauce aside.

Heat remaining butter in a 6-qt. saucepan over medium-high heat.

Add ginger, garlic, onion, and jalapeño; cook until browned, 15 minutes.

Add flour, coriander, cumin, and turmeric; cook until smooth, 2 minutes.

Add stock and lentils; boil. Reduce heat to medium-low; cook, covered, until tender, 45 minutes.

Add cilantro; purée. Add coconut milk, juice, salt, and pepper; divide among bowls.

Garnish with sauce and yogurt. Serves 4–6.

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