Winter Mulligatawny: A Hearty and Flavorful Soup
Mulligatawny is a classic Indian soup that is typically made with chicken, lentils, and vegetables. It is a hearty and flavorful soup that is perfect for a winter meal. This version of mulligatawny is made with winter vegetables, such as squash, carrots, and parsnips, and it is seasoned with a blend of warm spices, including cumin, coriander, and turmeric.
Ingredients:
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 carrots, chopped
* 1 celery stalk, chopped
* 1 parsnip, chopped
* 1 butternut squash, peeled and cubed
* 1 teaspoon ground cumin
* 1 teaspoon ground coriander
* 1/2 teaspoon ground turmeric
* 1/4 teaspoon red pepper flakes
* 1 (15 ounce) can diced tomatoes
* 1 (14 ounce) can chicken broth
* 1 cup dried red lentils, picked over
* 1 cup water
* 1/2 cup chopped fresh cilantro
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, carrots, celery, parsnip, and squash to the pot and cook until the vegetables are softened, about 5 minutes.
3. Stir in the cumin, coriander, turmeric, and red pepper flakes and cook for 1 minute more.
4. Add the tomatoes, chicken broth, lentils, and water to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils are tender.
5. Stir in the cilantro and serve.
Tips:
* For a creamier soup, puree half of the soup in a blender before serving.
* To make the soup ahead of time, cook it according to the instructions and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months. When ready to serve, reheat the soup over medium heat until warmed through.
* Serve the soup with a side of rice or naan bread.