Mulligatawny soup

Every Tuesday during the month of May I will be posting pureed recipes.

Today I've posted a recipe that I read in one of my "Body and Soul" magazines.

I've already made this vegetarian Indian soup three times and it's delicious!

If your a fan of Indian cuisine then you'll love this tasty dish.

Ingredients;

3 tbs olive oil

2 cloves garlic, finely minced

1 tsp grated peeled ginger

1 tsp ground cumin

1 tsp turmeric

1/2 tsp coriander

1/2 tsp cayenne pepper

Coarse sea salt and ground pepper to taste

8 ounces dried yellow lentils, rinsed

2 cans (14.5 ounces each)

Vegetable broth

2 tbs fresh lemon juice

1 can chick peas drained and rinsed (optional)

1/4 cup scallion green for garnish (optional)

Brown Basmati rice for serving (optional)

1) Heat 1 tbs olive oil in a large saucepan over medium. Add garlic, ginger, cumin, turmeric, coriander and cayenne; season with salt and pepper. Cook, stirring until fragrant, about 30 seconds; Add lentils and broth; bring to a boil. Reduce heat to a simmer; cover and cook until lentils are soft. Working in batches, transfer to a blender and puree soup. Return to soup pot and add two cups of water. Cook over medium heat until warmed. Remove from heat and stir in lemon juice.

2) (optional) Meanwhile, heat remaining two tbs of oil in a large skillet over medium- high heat. Add chickpeas; cook, stirring occasionally until golden brown and crisp. Serve soup topped with chickpeas and scallion greens with brown rice alongside.