Indian Mulligatawny Stew

Indian Mulligatawny Stew

Serves 6

Ingredients

• 3 tablespoons olive oil

• 1 yellow onion, chopped

• 2 carrots, peeled and diced

• 1 jalapeno, seeded and diced

• 3 garlic cloves, minced

• 1 tablespoon peeled and minced ginger

• 2 small apples, peeled, cored and diced

• 1 (14.5 oz) can diced organic tomatoes

• 1 tablespoon curry powder

• 2 teaspoon ground cumin

• 1/2 teaspoon paprika

• 1/2 teaspoon ground cinnamon

• 1  teaspoon ground turmeric

• 1/4 teaspoon ground cardamom

• 1/4 teaspoon freshly ground black pepper

• 1/2 teaspoon dried thyme

• 1/2 cup red lentils (uncooked)

• 3 cups broth (chicken or vegetable)

• 2/3 cup canned unsweetened coconut milk

• Salt and black pepper to taste

• Chopped cilantro and cashews for garnish

INSTRUCTIONS

1. Heat the oil in large pot over medium-high heat. Add the onion, carrot, and jalapeno and saute for 4 to 5 minutes

2. Add the garlic, ginger, and apples. Saute for one minute then add in all of the spices and toss to coat. Saute for one minute more. Add in the tomatoes, lentils and broth and bring to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.

3. Use an immersion blender to puree about half of the stew, or transfer some to a stand up blender. Return the soup to the pot if needed and stir in coconut milk. Taste, and adjust salt and black pepper as needed.

4. Garnish with cashews and cilantro