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

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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.

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Questions

What is Mulligatawny Soup?

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. This reference files it under Indian soup: made on the stovetop, rated easy and about 55 minutes start to finish.

What equipment do I need for Mulligatawny Soup?

Beyond a knife and a board, the method uses an immersion blender (step 4) and a blender (step 4). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

Is there a substitute for coconut milk in Mulligatawny Soup?

The entry for Mulligatawny Soup calls for 1 can full-fat coconut milk (13.5 oz). In its place: Heavy cream or evaporated milk gives the same body without the coconut flavor. To stay dairy-free, blend soaked cashews with water until smooth.

Is Mulligatawny Soup spicy?

Moderately. The heat in Mulligatawny Soup comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How many calories are in Mulligatawny Soup?

One serving (the recipe makes 4) is about 270 calories, with 14 g protein, 32 g carbohydrate and 8 g fat, plus 6 g fiber and 680 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Mulligatawny Soup?

Yes. Refrigerate Mulligatawny Soup for 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.

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