A comforting lentil soup that feeds 6-8. It's made with a variety of vegetables and spices, finished with coconut milk. Enjoy it as a vegetarian dish or topped with crispy chicken.
1: Preheat your dutch oven or hard bottom pot with the lid on for a few minutes.
2: Pour 4-5 tbsp of oil in the pot.
3: Add one chopped onion and fry until light golden.
4: Add 6 cloves of garlic and 2 inches of sliced ginger and fry with chopped carrots (2), celery (4 stalks), potatoes (2), an apple (1), zucchini (1), and 6-8 cashews for about 4 minutes.
5: Add spices: 1 tsp each of salt, turmeric, paprika, curry powder (optional), 1 stick of cinnamon, 10 whole peppercorns, pinch of saunf, pinch of coriander seeds, and 2 bay leaves.
6: Mix and add 1/2 cup each of soaked moong dal, masoor dal, and soaking rice, along with 4 cups of chicken or vegetable stock.
7: Cook for about 40 minutes until everything is fork tender.
8: Use an immersion blender and blend to your desired consistency.
9: Add 1 can of coconut milk, thinned out with some water, and adjust seasoning.
10: Sprinkle a little Garam Masala and squeeze lemon on top.
11: Serve as is for a vegetarian soup, or add crispy chicken on top.
