Mulligatawny Soup Helen’s Way

This soup is especially delicious and the reason for it is what Samin Nosrat always talks about, “Salt, Fat, Acid and Heat.”
The combination of lemon, hot spices, olive oil, and salt makes this soup divine for your taste buds.
I use Levante Peperoncino Olive Oil as well as plain Virgin Olive Oil in this recipe. The Levante Oil is perfect but very hot, so combining it with plain Olive Oil is best. It's the Indian Chili Powder that should dominate the flavor, but the Peperoncino Oil ads to it very nicely.

Red Lentils
Tomato Sauce
Fresh Lemon Juice
Olive Oil
Spicy Olive Oil (Olive Oil with Chili)
Fresh Cilantro
Salt
Black Pepper
Cumin
Indian Chili Powder


Boil the lentils until they’re soft, then strain off excess water and replace it with tomato sauce.
Add spices and salt, chopped cilantro, olive oils, and freshly squeezed lemon juice.
Leave it on medium heat for five to ten minutes for the spices to do their thing, then enjoy.
As with most spicy dishes, it tastes even better the next day. It’s a good idea to save some left-overs, or if you have guests, make it the day before and just add a little water to thin it out as you heat it up. Just be careful so you don’t thin it out too much, or you'll loose the flavor.