Vegetarian Mulligatawny Soup
Warm up with a bowl of vibrant and flavorful Vegetarian Mulligatawny Soup, a hearty take on the traditional Indian-inspired dish. This comforting recipe features protein-packed red lentils and a medley of aromatic spices like curry powder, cumin, and turmeric, creating a rich, golden broth with layers of savory depth. The addition of diced apple and creamy coconut milk adds a touch of sweetness and velvety texture, perfectly complementing the savory vegetables and tangy burst of fresh lemon juice. Ready in just 50 minutes, this vegan and gluten-free soup is a wholesome, crowd-pleasing option for weeknight dinners or meal prep. Garnished with fresh cilantro, it’s a feast for both the eyes and the palate. Perfect for those seeking cozy, healthy meals with bold global flavors!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 cup red lentils, rinsed
- 6 cups vegetable broth
- 1 medium apple, peeled and diced
- 1 14-ounce can canned diced tomatoes
- 1 13.5-ounce can coconut milk
- 1 tablespoon lemon juice
- 2 tablespoons cilantro, chopped (for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until the vegetables are softened.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the curry powder, ground cumin, and ground turmeric. Stir to coat the vegetables with the spices and cook for another 1 minute.
Mix in the red lentils, vegetable broth, diced apple, and canned tomatoes. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the lentils are tender.
Pour in the coconut milk and stir well. Allow the soup to heat through for 5 additional minutes.
Stir in the lemon juice, salt, and black pepper. Adjust seasoning to taste.
Serve the soup hot, garnished with chopped cilantro.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 9634 mg | 419% | |
| Total Carbohydrate | 237.7 g | 86% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 96.7 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 586 mg | 45% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 5905 mg | 126% | |
*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.
