Mulligatawny Soup

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cloves
• 2 carrots, peeled and diced
• 2 celery ribs, diced
• 1 apple, peeled and diced
• 1 cup red lentils, rinsed
• 6 cups chicken or vegetable broth
• 2 cups cooked and shredded chicken (optional)
• ½ cup coconut milk
• Salt and pepper, to taste
• Cilantro, for garnish (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onions and garlic, and sauté for 2-3 minutes until softened.
2. Add ground coriander, cumin, turmeric, ginger, cinnamon, cayenne pepper, cardamom, and cloves to the pot. Cook for 1 minute until fragrant.
3. Add diced carrots, celery, and apple to the pot. Stir and cook for 5-7 minutes until vegetables are slightly softened.
4. Add rinsed lentils and broth to the pot. Bring to a boil, then reduce heat and let simmer for 25-30 minutes until lentils are tender.
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