Mulligatawny Spiced Lentil Soup

Heat vegetable oil in a large pot or Dutch oven over medium heat. Add mustard seeds and allow them to splutter. Then add chopped onion and curry leaves, sauteing until the onion softens and turns translucent, about 5-7 minutes.

Stir in minced garlic and grated ginger, cooking for another minute until fragrant. Add curry powder, turmeric powder, cumin powder, and coriander powder. Cook the spices for 1-2 minutes, stirring constantly, to toast them and release their aromas.

Add the rinsed red lentils, diced tomato, and diced apple (if using) to the pot. Pour in the vegetable broth and coconut milk. Stir well to combine all ingredients.

Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the lentils are tender and have broken down, thickening the soup. Stir occasionally to prevent sticking.

Once lentils are cooked, remove from heat. Use an immersion blender to partially blend the soup for a creamier texture, leaving some lentils whole. Alternatively, mash some of the lentils with the back of a spoon. Stir in fresh lemon juice, salt, and black pepper to taste.

Ladle the hot Mulligatawny Spiced Lentil Soup into bowls. Garnish generously with fresh chopped cilantro. Serve immediately with a side of naan bread, rice, or crusty bread for a complete and comforting meal.