Mulligatawny Soup

1 . Stage

In a large Dutch oven over medium-high heat, melt butter until it stops foaming, Add onions, carrot, celery, and red chile, and season with ½ tsp of salt and ¼ teaspoon pepper. Cook for about 6 to 7 minutes, or until onions are translucent and the vegetables are starting to brown lightly on the edges.

2 . Stage

Add garlic and ginger and cook, stirring constantly, for 1 minute. Stir in spices and ½ teaspoon salt and cook for another 30 seconds. Reduce heat to medium and stir in apple until completely coated.

3 . Stage

Rinse lentils in a fine mesh strainer and shake off excess water. Stir in lentils, vegetable stock, and bay leaves. Increase heat to medium high and bring to a boil, then reduce to a simmer and cook, covered, for 30 minutes.

4 . Stage

Discard bay leaves. Using an immersion blender (or transfer to a regular blender in batches), blend until smooth. (It should be smooth but not like baby food; a few bits of texture are okay.) 

5 . Stage

Add chickpeas and 2 ½ tsp of salt, and simmer, covered, for 15 minutes or until chickpeas are heated through and completely tender.

6 . Stage

Meanwhile, combine yogurt and lemon juice in a small bowl. 

7 . Stage

When chickpeas are done simmering, stir in yogurt mixture until no more streaks of white remain. 

8 . Stage

Garnish with cilantro, lemon wedges and more yogurt, if desired. Serve with steamed basmati rice or a side of garlicky naan.