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Mulligatawny

The Indian antecedent to my favorite soup, mulligatawny, likely was a thin, spicy lentil broth. The British thickened it, added meat, but, thankfully, kept the glorious Indian spices. —Madhur Jaffrey From: Saveur SERVES 4-6

9 tbsp. unsalted butter
1 tsp. Aleppo pepper (optional)
½ tsp. cumin seeds
½ tsp. coriander seeds
½ tsp. black mustard seeds
2 dried chiles de arbol
1 plum tomato, minced
3 tbsp. minced ginger
6 cloves garlic, minced
1 large yellow onion, minced
½ jalapeño, minced
¼ cup flour
1 tbsp. ground coriander
2 tsp. ground cumin
1½ tsp. ground turmeric
9 cups chicken stock or vegetable stock
1¾ cups red lentils
3 tbsp. minced cilantro
1 cup canned coconut milk
¼ fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
Plain yogurt, to garnish

Cook 5 tbsp. butter, Aleppo, cumin, coriander, mustard, chiles, and tomato in an 8" skillet over high heat until fragrant; set sauce aside.

Heat remaining butter in a 6-qt. saucepan over medium-high heat. Add ginger, garlic, onion, and jalapeño; cook until browned, 15 minutes.

Add flour, coriander, cumin, and turmeric; cook until smooth, 2 minutes. Add stock and lentils; boil. Reduce heat to medium-low; cook, covered, until tender, 45 minutes.

Add cilantro; purée. Add coconut milk, juice, salt, and pepper; divide among bowls. Garnish with sauce and yogurt.