Mulligatawny Spiced Lentil Soup

Rinse the red lentils thoroughly under cold water until the water runs clear; drain well. Chop the onion, mince the garlic, grate the ginger, and dice the apple as specified in the ingredients list. Gather all your spices.

Heat olive oil or ghee in a large pot or Dutch oven over medium heat. Add the mustard seeds and let them pop. Then add the chopped onion and sauté for 5-7 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Stir in the curry powder, turmeric, cumin, and coriander. Cook for about 1 minute, stirring constantly, to toast the spices and release their aromas. Be careful not to burn them.

Add the rinsed lentils, diced tomatoes (with their juice), diced apple, bay leaf, and vegetable or chicken broth to the pot. 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.

Stir in the coconut milk and heat gently for 2-3 minutes, ensuring it does not boil vigorously after adding the coconut milk. Remove the bay leaf. Season with salt and black pepper to taste. If you prefer a smoother soup, you can use an immersion blender to blend a portion of the soup, leaving some texture.

Ladle the hot Mulligatawny Spiced Lentil Soup into bowls. Garnish generously with fresh chopped cilantro. A squeeze of fresh lemon or lime juice just before serving brightens the flavors beautifully. Serve hot with a side of naan bread or rice.