Mulligatawny Soup - cooking recipe

Ingredients

2 tbsp vegetable oil
1 lb boneless skinless chicken thighs, trimmed and cut into small cubes
2 None onions, thinly sliced
8 cloves garlic, crushed
1 tsp cumin seeds
1 tbsp ground coriander
1 tsp garam masala
1/2 tsp turmeric
1 None bay leaf
8 cups chicken stock
1 cup red lentils, rinsed
1 cup coconut milk
2 None lemons, juiced
None None Chopped cilantro, pappadums, to serve

Preparation

Heat half the oil in large saucepan on high heat. Cook chicken for 4-5 mins, until browned. Transfer to a plate.
Heat remaining oil in same pan on high heat. Saute onion and garlic for 4-5 mins, until onion is tender. Add spices and bay leaf. Cook, stirring, for 1 min until fragrant.
Stir in stock and lentils. Bring to a boil. Reduce heat to low; simmer for 10-15 mins, until lentils are tender.
Stir in coconut milk and lemon juice. Season to taste. Top with cilantro. Serve with pappadums.