Mulligatawny Soup

Mulligatawny Soup

-courtesy Indian Cuisine by the Lake, Mississauga

200 g split moon dal (dry yellow lentils)
1 tbsp vegetable oil
ΒΌ cup coconut milk
4 tsp lemon juice
6 cloves garlic, chopped
salt and pepper to taste
fresh coriander leaves, for garnish

lentils in 1 litre of water for about 10 to 15 minutes, or until tender. Grind with an immersion blender.

oil in a pan, add garlic and stir until lightly browned.

ADD coconut milk, lemon juice and salt to taste.

MIX in lentils. Simmer for about five minutes.

SERVE garnished with coriander and a fresh lemon wedge.