🍽️ FittestMe.aiFoodsNutrients

Classic Mulligatawny Soup Recipe

Indian · Soup · 55 min total

A hearty, mildly spiced Indian-inspired soup made with lentils, vegetables, and a touch of coconut milk, perfect for a comforting meal.

Ingredients

• 1 cup red lentils, rinsed
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 apple, peeled and diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 4 cups vegetable broth
• 1 cup canned coconut milk
• 2 tbsp lemon juice
• Salt and pepper to taste
• 2 tbsp chopped fresh cilantro for garnish

Instructions

1. In a large pot, sauté onion, carrots, celery, and apple over medium heat until softened, about 5 minutes.
2. Add garlic, ginger, curry powder, cumin, and turmeric; cook for 1 minute until fragrant.
3. Stir in lentils and vegetable broth; bring to a boil, then reduce heat and simmer for 25-30 minutes until lentils are tender.
4. Use an immersion blender to partially blend the soup, leaving some texture, or blend half in a blender and return to pot.
5. Stir in coconut milk and lemon juice; season with salt and pepper. Heat through.
6. Serve garnished with fresh cilantro.

Tips

• For a vegan version, ensure vegetable broth is vegan and use full-fat coconut milk for richness.
• Leftovers can be stored in the refrigerator for up to 4 days; add a splash of water or broth when reheating.
• This soup freezes well for up to 3 months; thaw overnight in the fridge before reheating.

More about Classic Mulligatawny Soup →

AI estimate may be inaccurate · Terms