Mulligatawny Spiced Lentil Soup

Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside. Prepare all your vegetables: chop the onion, mince the garlic, grate the ginger, dice the carrot, celery, and tomato. Have all your spices measured out for quick addition.

Heat ghee or oil in a large pot or Dutch oven over medium heat. Once hot, add mustard seeds and let them splutter. Then add cumin seeds and curry leaves, frying for about 30 seconds until fragrant. Add the chopped onion and sauté until translucent, about 3-5 minutes.

Stir in the minced garlic and grated ginger, cooking for another minute until aromatic. Add the diced carrot and celery, cooking for 3-4 minutes until they begin to soften. Now, add turmeric powder, coriander powder, cumin powder, garam masala, and red chili powder. Stir well and cook for 1 minute, allowing the spices to toast.

Add the rinsed red lentils and diced tomato to the pot, stirring to combine them with the spices and vegetables. Pour in the vegetable broth or water. Bring the mixture 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, creating a creamy consistency.

Once the lentils are cooked, stir in the full-fat coconut milk. Season the soup with salt and black pepper to taste. Allow it to gently simmer for another 2-3 minutes, ensuring the flavors meld together and the soup is heated through. Do not boil vigorously after adding coconut milk.

Remove the soup from heat. Stir in the fresh lemon or lime juice for a bright, tangy finish. Taste and adjust any seasonings if necessary. Ladle the hot Mulligatawny Spiced Lentil Soup into bowls, garnish generously with fresh chopped cilantro, and serve immediately with a side of rice or crusty bread.