Best Authentic Mulligatawny Soup Ever

In a large pot, heat vegetable oil over medium heat Add the diced onion and minced garlic, and cook until they become fragrant.

Add the diced carrot, celery, and apple. Cook until they soften.

In a small bowl, combine the curry powder, cumin, coriander, turmeric, cinnamon and cayenne pepper.

Sprinkle the spice mixture over the vegetables in the pot. Stir and cook for another minute to toast spices and release their flavors.

Rinse the red lentils thoroughly in cold water, then add them to the vegetables, along with chicken broth. Stir well and bring the mixture to a boil.

Lower heat to low and simmer the soup for 20 minutes until the lentils are cooked and tender.

Stir the shredded chicken into the broth. Season with salt and pepper. Simmer for an additional 5 minutes to heat through.

Ladle Mulligatawny Soup into bowls and garnish with fresh cilantro. Serve lemon wedges on the side for a burst of tangy flavor.