Mulligitawny

There just isn't a good way to take a picture of a lentil stew. I can't imagine it would ever look very tasty, but it is. So, here's just a random picture from 2003 in our dining room. I like this meal in the winter because it's hearty and is easy to whip up from what's on hand in the pantry.

Mulligatawny from The Six O'Clock Scramble

2 Tbsp. vegetable oil
2 medium onions, chopped (about 3 cups)
2 tsp. minced garlic (about 4 cloves)
1 Tbsp. minced ginger (or 1 tsp. ginger powder)
1 tsp. curry powder
1 tsp. garam masala
3/4 cup dried yellow or green lentils
1 can (15 oz.) diced tomatoes with liquid
1 box (32 oz.) chicken or vegetable broth (we used chicken broth)
1/2 cup coconut milk

serve over basmati rice or by itself

(If you have soaked the lentils for faster cooking, drain them before proceeding with the recipe.) Heat the oil in a stockpot over medium-high heat. Add the onions, garlic, ginger, curry powder and garam masala and sauté it, stirring occasionally, until the onions are lightly browned, about 6-8 minutes.

Stir in the lentils to coat them and add the tomatoes and chicken broth. Bring the soup to a boil and simmer it, stirring it occasionally, until the lentils are tender, about 25-30 minutes (or 10-15 minutes for presoaked lentils). Meanwhile, cook the rice according to the package directions.

Puree the soup to desired thickness in a blender or using an immersion blender right in the pot—it can be smooth or chunky, depending on your preference. (A WARNING - do NOT ever blend more than a cup of hot soup in a regular blender at one time - the steam escapes rather dramatically, and you could find yourself covered in boiling hot soup!) Stir in the coconut milk until it is heated through, and serve it over the rice.