Mulligatawny Spiced Lentil Soup

Heat vegetable oil or ghee in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Add the curry powder, ground turmeric, ground cumin, ground coriander, and garam masala to the pot. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant. This step helps to release their full flavor.

Stir in the rinsed red lentils, canned chopped tomatoes (undrained), diced apple, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.

Once the lentils are tender, you can use an immersion blender to partially blend the soup for a creamier texture while still leaving some whole lentils. Alternatively, carefully transfer about half of the soup to a regular blender, blend until smooth, and return to the pot. Or simply leave it as is for a heartier, more textured soup.

Stir in the full-fat coconut milk and heat through gently for 2-3 minutes, ensuring it does not boil after adding the coconut milk. Season the soup generously with salt and black pepper to taste. Adjust spices if necessary.

Remove the soup from the heat and stir in the fresh lemon juice. Ladle the hot Mulligatawny Spiced Lentil Soup into bowls. Garnish with fresh chopped cilantro before serving. Serve hot with a side of rice or naan bread.