Mulligatawny Spiced Lentil Soup

Heat olive oil or ghee in a large pot or Dutch oven over medium heat. Add mustard seeds and let them splutter. Then add chopped onion, carrot, and celery. Sauté for 5-7 minutes until vegetables soften.

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

Add the rinsed red lentils, vegetable broth, bay leaf, and cinnamon stick (if using) to the pot. Stir well to combine all ingredients.

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

Once lentils are tender, stir in the diced apple and full-fat coconut milk. Continue to simmer gently for another 5-7 minutes, allowing the flavors to meld and the apple to soften slightly.

Remove the bay leaf and cinnamon stick. Season the soup with salt and black pepper to taste. Stir in fresh lemon juice. For a smoother texture, you can blend a portion of the soup with an immersion blender.

Ladle the hot Mulligatawny Spiced Lentil Soup into bowls. Garnish generously with fresh chopped cilantro before serving.