Think of the mulligatawny soup as a curry soup or a soupy curry filled with vegetables like carrots, tomatoes and lentils. It goes well with flatbread (also in this recipe), rice and even glass noodles.
- ¼ cup (60 ml) olive oil
- 2 medium (400 g) brown onions, chopped finely
- 2 celery sticks, chopped finely
- 2 medium (240 g) carrots, chopped finely
- 4 cloves garlic, chopped finely
- 3-cm piece fresh ginger, grated
- ¼ cup (25 g) mild curry powder
- 1 cup (400 g) canned diced tomatoes
- 1 litre (4 cups) vegetable or chicken stock
- 1½ cups (300 g) red lentils
- 2 cups (560 g) Greek-style yoghurt
- Parsley, to serve
- 2 cups (300 g) self-raising flour
- 1 cup (280 g) Greek-style yoghurt
- ¼ cup (60 ml) olive oil
- ½ tsp salt
EASY FLATBREAD: Combine the flour and salt in an electric mixer bowl with the dough hook attachment. Start the mixer on the slowest speed and add yoghurt. Mix slowly until the flour is all incorporated. Knead the dough for at least another 5 mins in the mixer, until it is stretchy and elastic. If the dough is too sticky, add a little more flour.
(Alternatively, combine the ingredients in a bowl, then tip out onto a floured surface and knead vigorously by hand for 5 to 6 mins.)
If you have time, wrap the dough in plastic wrap and allow to rest at room temperature for 30 mins or so while you make the soup. Divide the dough into 12 pieces and roll each piece out on a floured surface to about 2mm thick. Layer them between pieces of plastic wrap or baking paper.
Heat a generous splash of olive oil in a medium frying pan over medium-high heat. When the oil is hot, place one piece of flatbread in the pan. It will immediately start to bubble up.
When the edges are starting to look golden and the bread is becoming less floury-looking around the edges (about 40 secs to 1 min), flip the bread carefully with a spatula.
Cook for a further 40 secs to 1 min, remove and place on a piece of paper towel. Cover with a tea towel to keep warm. Repeat with remaining flatbreads.
Heat a large heavy-based pan over medium-high heat. Add half of the oil, then the onion, celery and carrot; cook, stirring, for 3 to 4 mins until soft and lightly browned. Add the garlic and ginger, and stir for a further minute, or until fragrant.
Add the curry powder and remaining olive oil, and stir to coat the vegetables. Add the tomatoes, stock and 1 litre (4 cups) water. Bring to the boil; add the lentils. Cook, uncovered, for 10 mins, or until the lentils are very soft to the touch. Stir in half the yoghurt. Taste and season with salt, and remove from the heat.
Serve with an extra dollop of yoghurt, chopped parsley and the flatbread.
Photo: John Paul Urizar/bauersyndication.com.au