Mulligatawny Soup

Ingredients
1/4 cup vegetable oil
3 cups chopped onions (about 1 pound)
5 garlic cloves, chopped
1 1/2 tablespoons garam masala (can substitute with Allspice)
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
2 cups dried lentils
8 cups low-salt chicken broth
2 cups diced cooked chicken
1 cup canned unsweetened coconut milk
3 tablespoons lemon juice

2 cups cooked basmati rice
Lemon wedges

Preparation
Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 10 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 25 minutes. Discard bay leaves.
Stir in chicken (turkey works too), coconut milk, and lemon juice. Season to taste with salt and pepper.

Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

Makes 4 main courses. Delicious!!! Brandon and I both adore it.

Robin, you probably won't like this, too curry-ish.