Mulligatawny Soup

Ingredients:

• 1 3/4 cups red or pink lentils
• 9 cups homemade chicken broth or canned low-sodium chicken broth
• 1 cup unsweetened canned coconut milk
• 4 tbsp (60 g) butter
• 1 large Spanish onion, chopped
• 6 finely chopped garlic cloves
• 3 tablespoons peeled and finely chopped fresh ginger
• 1/2 jalapeno pepper, stemmed, seeded and chopped
• 1 tbsp ground coriander
• 2 tsp ground cumin
• 1.5 tsp ground turmeric
• 1/4 cup wheat flour
• 3 tablespoons chopped fresh coriander leaves (cilantro) plus 12 sprigs
• 1/4 cup freshly squeezed lemon juice, plus lemon wedges for garnish
• 2 teaspoons coarse salt
• Ground black pepper

Preparation:

1. In a large saucepan, heat the butter over medium-high heat. Add the onion, garlic, ginger, and jalapeño and cook, stirring, until the vegetables are golden brown, about 12 minutes. Reduce the heat to medium and add the coriander, cumin, and turmeric. Cook, stirring, until fragrant, about 45 seconds. Add the flour and cook for another minute.
2. Pour in the broth and bring to a boil, stirring constantly. Add the lentils to the thickened broth, reduce the heat, and simmer, covered, until completely tender, about 45 minutes. Remove from heat and let cool.
   
   Once the lentil mixture has cooled, add the cilantro. Transfer the mixture in batches to a blender and blend until smooth, or puree with an immersion blender. Return the puree to the saucepan and reheat over medium heat.
3. Add coconut milk, lemon juice, salt, and pepper to taste. Ladle into warm soup bowls and garnish with cilantro sprigs. Serve immediately with lemon wedges.
   
   Culinary advice: If you prepare the soup in advance, adjust its consistency as you reheat it, as the soup will thicken as it sits.