Mulligatawny Spiced Lentil Soup

Rinse the red lentils thoroughly under cold water until the water runs clear. Chop the onion, mince the garlic, grate the ginger, dice the tomatoes, carrot, and apple (if using). Gather all your spices.

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

Stir in the curry powder, turmeric powder, cumin powder, coriander powder, cinnamon stick, and bay leaf. Cook for 30 seconds, stirring constantly, until aromatic. Add the diced tomatoes (or crushed tomatoes) and cook for 2-3 minutes, letting them break down slightly.

Add the rinsed lentils, diced carrot, and diced apple (if using) to the pot. Pour in the 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.

Remove the cinnamon stick and bay leaf. For a smoother soup, use an immersion blender to partially blend the soup, leaving some texture. Alternatively, scoop out about 1-2 cups of the soup, blend it in a regular blender, and return it to the pot. Stir in the full-fat coconut milk.

Season the soup with salt and black pepper to taste. Stir in the fresh lemon juice. Heat through for another 2-3 minutes without boiling, allowing the flavors to meld.

Ladle the hot Mulligatawny Spiced Lentil Soup into bowls. Garnish generously with fresh chopped cilantro. Serve immediately with a side of warm naan bread or rice for a complete and satisfying Indian meal.