Name: Mulligatawny Soup
Total time: 45 min
Yield: 4
Ingredients: 20 g Ghee; 15 ml Vegetable oil; 150 g Onion; 150 g Carrot; 80 g Celery; 10 g Garlic; 15 g Ginger; 120 g Apple; 12 g Curry powder; 3 g Cumin; 2 g Paprika; 2 g Turmeric; 8 g Salt; 150 g Red lentils; 20 g Tomato paste; 1.2 L Vegetable stock; 100 g Basmati rice; 20 g Mango chutney; 15 ml Lemon juice; 15 g Coriander; 80 g Natural yogurt

Method

Melt ghee with vegetable oil. Soften onion, carrot, celery, garlic, ginger and apple 8 minutes.
Stir in curry powder, cumin, paprika, turmeric and salt 1 minute. Add red lentils, tomato paste and vegetable stock. Simmer 25 minutes until the lentils are soft.
Cook basmati rice in boiling water 10 minutes, then drain. Blend the soup until smooth.
Stir in the rice, mango chutney, lemon juice and coriander. Serve with yogurt.

Shopping tip

Caril em po, lentilhas vermelhas, arroz basmati Cigala, maca and iogurte are easy. Chutney de manga is in the world-food aisle; a spoon of apricot jam plus lemon works in a pinch.