Mulligatawny Spiced Lentil Soup

Rinse the red lentils thoroughly under cold water. In a large pot, combine the rinsed lentils with 4 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until lentils are tender. While lentils cook, prepare your vegetables.

In a separate large pot or Dutch oven, heat ghee or oil over medium heat. Add mustard seeds and let them splutter. Then add the cinnamon stick and bay leaf, sauté for 30 seconds until fragrant. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.

Add minced garlic, grated ginger, and green chili (if using) to the pot. Sauté for another 1-2 minutes until fragrant. Stir in curry powder, turmeric powder, cumin powder, and coriander powder. Cook the spices for about 1 minute, stirring constantly to prevent burning, allowing their aromas to release.

Add the diced tomato, carrot, and apple to the spice mixture. Cook for 5 minutes, stirring occasionally, until vegetables start to soften slightly.

Pour the cooked lentils and their broth into the pot with the sautéed aromatics and vegetables. Stir well to combine all ingredients. Bring the soup to a gentle simmer, then stir in the coconut milk. Season with salt to taste. Continue to simmer for another 5-10 minutes, allowing the flavors to meld beautifully.

Remove the cinnamon stick and bay leaf before serving. Stir in the fresh lemon juice. Ladle the hot Mulligatawny Spiced Lentil Soup into bowls and garnish generously with fresh chopped cilantro. Serve immediately with a side of rice or naan.