Mulligatawny Soup with Lentils
Warm up with a bowl of hearty and aromatic Mulligatawny Soup with Lentils—a vibrant twist on the classic Anglo-Indian favorite. This recipe combines the richness of creamy coconut milk with the earthy goodness of red lentils, all infused with a bold medley of spices like curry powder, cumin, coriander, and turmeric. Sweet diced green apple adds a subtle tang, perfectly balancing the warmth of garlic, ginger, and sautéed vegetables. Partially blended for a velvety yet textured consistency, this satisfying soup is ideal for cozy weeknight dinners or meal prep. Garnished with fresh cilantro and brightened with a splash of lemon juice, it’s a nourishing, gluten-free, and vegetarian meal packed with layers of flavor. Ready in under an hour and yielding six generous servings, this recipe is a must-try for soup enthusiasts looking to elevate their repertoire.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium green apple, peeled and diced
- 1.5 tablespoons yellow curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 1 cup red lentils
- 6 cups vegetable stock
- 1 cup coconut milk
- 2 tablespoons lemon juice
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the diced carrots, celery, and green apple to the pot. Cook for 5 minutes, stirring occasionally.
Sprinkle in the curry powder, ground cumin, ground coriander, and turmeric. Stir well to evenly coat the vegetables in the spices.
Add the red lentils to the pot and pour in the vegetable stock. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 25 minutes, or until the lentils and vegetables are fully cooked and tender.
Stir in the coconut milk and cook for another 5 minutes to heat through.
Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, transfer half the soup to a blender and pulse, then return it to the pot.
Season the soup with salt, black pepper, and lemon juice to taste.
Ladle the soup into bowls and garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6071 mg | 264% | |
| Total Carbohydrate | 222.3 g | 81% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 74.6 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 548 mg | 42% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 5241 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
