|Mulligatawny spices and chopped garlic|
1/4 cup vegetable oil
3 cups chopped onions (1lb)
5 garlic cloves, chopped
1 1/2 tsp ground coriander
1 tsp turmeric
8 cups homemade chix stock
3 Tbsp fresh lemon juice
2 cups cooked basmati rice (I prefer brown)
Lemon wedges for serving
Heat vegetable oil in heavy large pot over medium high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and saute 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
Workin gin batches, puree soup in blender until smooth, or use a stick blender in the pot. Stir in chicken, coconut milk and lemon juice. Season with salt and pepper.
Divide rice among bowls, pour soup over and serve with lemon wedges.