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.
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
- 2 tbsp fresh lemon juice
- 1 tsp salt
- 1/4 cup fresh cilantro, chopped
Instructions
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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.
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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.
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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.
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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.
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5
Stir in 1 can full-fat coconut milk and 2 tbsp fresh lemon juice. Simmer 3 more minutes. Taste and adjust salt. Serve hot, garnished with 1/4 cup chopped fresh cilantro.