Japanese Mulligatawny

Ingredients

First Addition

• 3 onions

Second Addition

• 5 garlic cloves, minced
• 5g (1 tsp) turmeric
• 5g (1 tsp) cumin
• 2.5g (1/2 tsp) nutmeg
• 2.5g (1/2 tsp) allspice
• 400g (2 cups) lentils

Third Addition

• 2L (8 cups) stock
• 3 carrots, sliced or cubed
• 1 lemon’s juice
• 3 bay leaves
• 1 cinnamon stick
• 1 brick of Japanese roux (e.g. Vermont, Torokeru)
• 1 star anise
• (optional) 1 apple, sliced
• (optional) meat

Directions

Brown the onions, then add the second batch of ingredients (garlic cloves and spices) and stir for a minute until thoroughly mixed. Add the lentils and stir for five minutes.

Pour in the third batch of ingredients (stock et cetera), stir, and let simmer until lentils are tender. Serve over rice.