Mulligatawny Soup

Name: Mulligatawny Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup red lentils, rinsed; 2 tbsp neutral oil; 1 yellow onion, diced; 2 carrot, diced; 2 celery stalks, diced; 1 Granny Smith apple, peeled, diced; 2 tsp ginger-garlic paste; 2 tsp curry powder; 1 tsp ground cumin; 1/2 tsp ground turmeric; 1/4 tsp cayenne pepper; 4 cups vegetable broth; 1 can full-fat coconut milk (13.5 oz); 2 tbsp fresh lemon juice; 1 tsp salt; 1/4 cup fresh cilantro, chopped

A richly spiced, thick lentil and vegetable soup with coconut milk and a squeeze of lemon. This Anglo-Indian classic is warming, filling, and deeply aromatic.

55 minEasyServes 4270 cal/serving

IndianSoupStovetopVeganHigh FiberGluten-FreeNut-FreeDairy-FreeEgg-FreeCorn-Free

Ingredients

1 cup red lentils, rinsed
2 tbsp neutral oil
1 yellow onion, diced
2 carrot, diced
2 celery stalks, diced
1 Granny Smith apple, peeled, diced
2 tsp ginger-garlic paste
2 tsp curry powder
1 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
4 cups vegetable broth
1 can full-fat coconut milk (13.5 oz)
2 tbsp fresh lemon juice
1 tsp salt
1/4 cup fresh cilantro, chopped

Instructions

1

Heat 2 tbsp neutral oil in a large pot over medium heat. Add 1 diced yellow onion, 2 diced carrot, and 2 diced celery stalks. Cook, stirring occasionally, for 6 to 7 minutes until softened.
2

Add 2 tsp ginger-garlic paste, 2 tsp curry powder, 1 tsp ground cumin, 1/2 tsp ground turmeric, and 1/4 tsp cayenne pepper. Stir for 1 minute until fragrant.
3

Add 1 peeled, diced Granny Smith apple, 1 cup rinsed red lentils, 4 cups vegetable broth, and 1 tsp salt. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 to 25 minutes until the lentils are completely soft.
4

Use an immersion blender to partially puree the soup, leaving some texture. Alternatively, blend half the soup in a blender and stir it back in.
5

Stir in 1 can full-fat coconut milk (13.5 oz) and 2 tbsp fresh lemon juice. Simmer 3 more minutes. Taste and adjust salt. Serve hot, garnished with 1/4 cup chopped fresh cilantro.

Questions

How long does Mulligatawny Soup keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Mulligatawny Soup?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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