Mild Vegetable Mulligatawny

• 14 ounces lentils, soaked in cold water for 2 hours then drained
• 10 dried red chilies
• 1 teaspoon whole black peppercorn
• 2 tablespoons whole coriander seeds
• 1 12 teaspoons whole cumin seeds
• 1 teaspoon fennel seed
• 12 teaspoon ground turmeric
• 14 teaspoon cayenne
• 4 -5 cups vegetable stock
• 2 small potatoes, peeled and diced
• 2 medium carrots, peeled and thinly sliced
• 2 small turnips, peeled and diced
• 12 curry leaves (or 8 fresh basil leaves)
• 2 garlic cloves, peeled and finely minced
• 1 medium onion, coarsely chopped
• 3 tablespoons ginger, peeled and finely chopped
• 14 ounces coconut milk
• 14 cup flaked coconut
• 1 14 teaspoons salt (to taste)
• 1 lime, cut into wedges
• 1 bunch fresh cilantro

1. Place peppercorns, coriander seeds, cumin seeds, and fennel seeds in a small cast-iron frying pan and set over medium-high heat.
2. Stir and roast until the spices emit a roasted aroma .
3. Empty onto a plate to cool, then grind into a fine powder.
4. Add the turmeric and cayenne to this mixture.
5. Put lentils in bowl.
6. Slowly mix in 4 cups of stock.
7. Combine the lentils, spices, all the vegetables, the
8. curry leaves, garlic, onion, and ginger in a large pan and bring to a boil.
9. Cover, turn heat to low, and simmer for one hour or until all vegetables are tender.
10. Blend soup in blender in several batches and press through a coarse sieve.
11. Return the soup to the pot, add the coconut milk and salt, and return to a simmer.
12. Simmer gently for 2 to 3 minutes, then thin out with more stock, as needed.
13. Serve hot with lime wedges & fresh cilantro.

lentils, red chilies, black peppercorn, coriander seeds, cumin seeds, fennel seed, ground turmeric, cayenne, vegetable stock, potatoes, carrots, curry, garlic, onion, ginger, coconut milk, coconut, salt, lime, fresh cilantro

Taken from www.food.com/recipe/mild-vegetable-mulligatawny-387340 (may not work)