Mulligatawny Soup

Ingredients for 8 servings:

• ¼ cup oil
• 500 g onion(s), finely chopped
• 7 cloves garlic, finely chopped
• 2 tbsp garam masala
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp, leveled cayenne pepper
• 2 bay leaves
• 500 g lentils, red
• 2 ½ liters of chicken broth
• 1 kg chicken breast
• ½ liter coconut milk
• 3 tbsp lemon juice, fresh
• 2 cups basmati rice
• some salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Indian-British soup with chicken, red lentils and rice

Fry the onions in oil for about 15 minutes until browned, stirring often. Add the garlic and fry for another 2 minutes. Meanwhile, let the chicken breast cook in the broth, then remove from the broth and let it cool. Add the garam masala and the other spices to the onions and garlic, stir well, and fry for 1 minute. Add the lentils and bay leaves, stir well, pour in the chicken broth, and simmer for 20 minutes. Remove the bay leaves and puree the soup with a hand blender until finely ground. Meanwhile, cook the basmati rice according to the package instructions. Cut the cooled chicken breast into small cubes. Add to the soup, add the coconut milk and lemon juice, heat everything through, and season with salt and pepper. To serve, put some rice in soup bowls and ladle the soup over it.