Mulligatawny Soup

Serves 6-8 as opening course.

1 cup red lentils, washed and drained
5 cups chicken stock
1/2 teaspoon turmeric
1 medium potato
5 cloves garlic
1 1/4" cube ginger, peeled and chopped
1 1/4 cups water
7 oz boned and skinned chicken breast
1 1/4 teaspoon salt
black pepper to taste
3 tablespoons vegetable oil
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice

Combine lentils, stock and turmeric in stock pot and bring to a boil. Cover and simmer 30 minutes. Peel and cube potato; add to soup after half hour. Continue simmering for 30 minutes. Meanwhile, blend garlic, ginger and 4 1/2 tablespoons water to a smooth paste. Cut chicken into 1/2" cubes. Toss chicken in bowl with 1/4 teaspoon salt and pepper to cover. Puree soup base in blender. Pour into bowl and add remaining salt. Rinse soup pot and add oil. Heat oil and add paste and remaining spices. Fry, stirring continuously, until the spice mixture is slightly browned and separates from the oil. Put in the chicken pieces and fry 2-3 minutes until chicken is opaque. Add 1 cup water and bring to boil. Cover and simmer 3-5 minutes or until chicken is cooked. Pour in pureed soup and lemon juice. Stir to mix and bring to simmer for 2 minutes. Adjust seasonings and serve.