Mulligatoni puree soup – a detailed recipe for cooking. Share with friends: 
Time: 1 hour. 40 min Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 3/4 Art. red or pink lentils
- 9 tbsp. homemade chicken stock or canned chicken low salt broth
- 1 tbsp. unsweetened canned coconut milk
- 4 tbsp. l (60 gr.) Butter
- 1 large chopped spanish onion head
- 6 chopped garlic cloves
- 3 tbsp. l peeled and finely chopped fresh ginger
- 1/2 peeled stalk and seeds and chopped pepper jalapenos
- 1 tbsp. l ground coriander
- 2 tsp ground cumin
- 1.5 tsp ground turmeric
- 1/4 Art. wheat flour
- 3 tbsp. l chopped fresh coriander leaves (cilantro) plus 12 twigs
- 1/4 Art. freshly squeezed lemon juice plus lemon wedges for decoration
- 2 tsp coarse salt
- Ground black pepper
Recipes with similar ingredients: lentils, coconut milk, peppers jalapenos, onions, garlic, ginger root, lemon juice, coriander, cumin, turmeric, cilantro
Recipe preparation:
- Heat in a large saucepan over medium-high heat. butter. Put onions, garlic, ginger, jalapenos and cook, stirring until vegetables are lightly browned, for about 12 minutes. Reduce the heat to medium; add coriander, cumin and turmeric. Fry, stirring, until aroma, 45 sec. Add flour and cook another minute.
- Pour in the broth and bring it to a boil, stirring constantly. Add lentils to the thickened broth, reduce heat and cook, lid, until completely soft, about 45 min. Remove from heat and let cool. When the lentil mixture has cooled, add cilantro. Place the mixture in batches in a blender and beat until smooth. condition or mashed with a hand blender. Transfer mashed potatoes again into a saucepan and heat over medium heat.
- Add coconut milk, lemon juice, salt, also add pepper to taste. Pour into warm soup bowls and decorate sprigs of cilantro. Serve immediately with lemon wedges. tip: if you cook soup in advance, adjust it consistency when you heat, because while the soup is standing, it becomes more dense.
