Mulligatawny Stew (Indian Lentil Stew)

• (If you have soaked the lentils for faster cooking, drain them before proceeding with the recipe.) Heat the oil in a stockpot over medium-high heat.
• Add the onions, garlic, ginger, curry powder and garam masala and sauté it, stirring occasionally, until the onions are lightly browned, about 6-8 minutes.
• Stir in the lentils to coat them and add the tomatoes and chicken broth (if you presoaked the lentils, you may only want to use 3 cups of the chicken broth because the lentils have absorbed extra water).
• Bring the soup to a boil and simmer it, stirring it occasionally, until the lentils are tender, about 25-30 minutes (or 10-15 minutes for presoaked lentils).
• Meanwhile, cook the rice according to the package directions.
• Puree the soup to desired thickness in a blender or right in the pot using an immersion blender—it can be smooth or chunky, depending on your preference. Stir in the coconut milk until it is heated through, and ladle it over the rice, squeezing fresh lemon juice over it, if desired, and garnishing with fresh cilantro (optional).

Slow Cooker Directions

• Omit the oil. Add the onions, garlic, ginger, spices, lentils, tomatoes and vegetable broth to the slow cooker and stir to combine well.
• Cook on low for 8-10 hours or on high for 4-5 hours. Add the rice and coconut milk, and cook on high for 30-45 minutes more, until the rice is tender. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Instant Pot Directions

• Add the oil to the pot and set to SAUTÉ mode. Add the onions, garlic, ginger, curry powder, and garam masala and sauté them, stirring occasionally, until the onions are lightly browned, 6 - 8 minutes.
• Add all remaining ingredients to the instant pot except the lemon and cilantro. Stir, then set to MEAT/STEW setting or HIGH pressure for 20 minutes. Natural Pressure Release.