Spiced Delight: Mulligatawny Soup with a Twist

Ingredients:

- 3 tbsp. unsalted butter
- 2 medium onions, finely chopped
- 1 large carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 red serrano, finely chopped
- Kosher salt
- 1/4 tsp. freshly ground black pepper
- 4 cloves garlic
- 1 tbsp. fresh ginger, minced
- 1 tbsp. curry powder
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. turmeric
- 1/4 tsp. cayenne pepper
- 1 Granny Smith apple, peeled, cored, and finely chopped
- 1 1/2 c. split red lentils
- 6 c. low-sodium vegetable stock
- 2 bay leaves
- 1 (14.5-oz.) can chickpeas, drained and rinsed
- 1/2 c. plain, full-fat Greek yogurt, plus extra for garnish
- Juice from half a lemon
- Lemon wedges, for garnish
- Freshly chopped cilantro, for garnish
- Cooked rice, for serving
- Naan, for serving

Preparation:

Step 1
In a large Dutch oven over medium-high heat, melt butter until it stops foaming, Add onions, carrot, celery, and red chile, and season with ½ tsp of salt and ¼ teaspoon pepper. Cook for about 6 to 7 minutes, or until onions are translucent and the vegetables are starting to brown lightly on the edges.
Step 2
Add garlic and ginger and cook, stirring constantly, for 1 minute. Stir in spices and ½ teaspoon salt and cook for another 30 seconds. Reduce heat to medium and stir in apple until completely coated.
Step 3
Rinse lentils in a fine mesh strainer and shake off excess water. Stir in lentils, vegetable stock, and bay leaves. Increase heat to medium high and bring to a boil, then reduce to a simmer and cook, covered, for 30 minutes.
Step 4
Discard bay leaves. Using an immersion blender (or transfer to a regular blender in batches), blend until smooth. (It should be smooth but not like baby food; a few bits of texture are okay.)
Step 5
Add chickpeas and 2 ½ tsp of salt, and simmer, covered, for 15 minutes or until chickpeas are heated through and completely tender.
Step 6
Meanwhile, combine yogurt and lemon juice in a small bowl.
Step 7
When chickpeas are done simmering, stir in yogurt mixture until no more streaks of white remain.
Step 8
Garnish with cilantro, lemon wedges and more yogurt, if desired. Serve with steamed basmati rice or a side of garlicky naan.

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