Mulligatawny Spiced Lentil Soup

Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside to drain. Chop the onion, mince the garlic and ginger, dice the tomato and apple.

Heat vegetable oil in a large pot or Dutch oven over medium heat. Add mustard seeds and cumin seeds. Once the mustard seeds begin to pop, add the curry leaves and cook for 30 seconds until fragrant.

Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Stir in the minced garlic and ginger, cooking for another minute until fragrant. Add the curry powder, turmeric powder, coriander powder, and cayenne pepper. Cook for 1 minute, stirring constantly, allowing the spices to toast.

Stir in the chopped tomato, diced apple, and rinsed red lentils. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and have broken down, thickening the soup.

Stir in the coconut milk and fresh lemon juice. Season with salt to taste. Allow the soup to gently heat through for another 2-3 minutes, but do not bring to a rolling boil after adding coconut milk.

Ladle the hot Mulligatawny Spiced Lentil Soup into bowls. Garnish generously with fresh chopped cilantro. Serve immediately with a side of rice or naan bread.