Mulligatawny Soup - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped
4 garlic cloves, crushed
1 tablespoon fresh ginger, grated
2 fresh small red chilies, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon mild curry powder
1/4 teaspoon cinnamon
6 cardamom pods, bruised
1 cup red lentil
7 cups chicken stock or 7 cups vegetable stock
1 large potato, peeled chopped
1 large apple, peeled cored and chopped
2 cups coconut milk
2 tablespoons lemon juice
2 tablespoons chopped fresh coriander leaves

Preparation

Heat oil in large pan add onion, garlic, ginger, chillies and ground spices . cook stirring for about 5 minutes or until the onion is soft.
Add lentils, stock, potato and apple, simmer covered about 20 minutes or until the potato is tender and the lentils are cooked.
Process until smooth, return to pan. Add coconut milk, juice and coriander leaves. Serve.
Can be made a day ahead.