Mulligatawny Soup is a classic dish with roots in South Indian cuisine, known for its rich, aromatic flavors and comforting warmth. Traditionally served in British-Indian cuisine, this version blends lentils, vegetables, curry spices, and coconut milk to create a hearty, creamy, and slightly spiced soup.

The soup is fragrant, wholesome, and perfect for any season. Its combination of protein-rich lentils, warming spices, and creamy coconut milk makes it a nutritious meal in a bowl, ideal as a starter, lunch, or light dinner. Every spoonful delivers a harmonious mix of sweet, savory, and tangy notes, reminiscent of authentic Indian flavors without being overly complex.

Why I Love This Recipe

I love this recipe because it’s comforting, yet sophisticated. The lentils provide a creamy texture and satisfying protein, while the curry spices—cumin, coriander, turmeric, and garam masala—add depth and warmth.

The hint of coconut milk balances the spice with a gentle sweetness. It’s a nutrient-dense, soul-satisfying soup that’s easy to prepare and perfect for sharing with family and friends.

Why It’s a Must-Try Dish

• Healthy and hearty: Packed with protein, fiber, and antioxidants.
• Flavorful yet approachable: Balanced spices without being overly spicy.
• Versatile: Can be served as a starter, main, or light meal.
• Customizable: Adjust vegetables, lentils, or spice levels.
• Vegetarian-friendly: Naturally vegan when using vegetable broth.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 4–6
• Calories: ~250 kcal per serving
• Course: Soup / Main Course
• Cuisine: Indian / Fusion

Ingredients

For the Soup:

• 1 cup red lentils, rinsed and drained
• 1 tablespoon coconut oil or vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 medium carrot, diced
• 1 celery stalk, diced
• 1 apple, peeled and diced (optional, adds natural sweetness)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon chili powder (adjust to taste)
• 1 teaspoon garam masala
• 4 cups vegetable or chicken broth
• 1 cup coconut milk
• 1 tablespoon lemon juice or lime juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Cooking Directions

Step 1: Sauté Aromatics

1. In a large pot, heat coconut oil over medium heat.
2. Add chopped onions, garlic, and ginger; sauté for 3–4 minutes until fragrant and onions are translucent.

Step 2: Add Vegetables and Spices

1. Add diced carrots, celery, and apple (if using); cook for 2–3 minutes.
2. Stir in turmeric, cumin, coriander, chili powder, and garam masala. Cook for 1 minute to toast the spices.

Step 3: Add Lentils and Broth

1. Add red lentils and pour in the broth.
2. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils and vegetables are tender.

Step 4: Blend and Finish

1. Using an immersion blender, blend the soup to a creamy consistency, leaving some texture if desired.
2. Stir in coconut milk and lemon juice; season with salt and pepper.
3. Simmer for 2–3 more minutes until heated through.

Step 5: Serve

1. Ladle soup into bowls.
2. Garnish with fresh cilantro.
3. Serve hot with naan, crusty bread, or steamed rice.

Step-by-Step Preparation Method (Summary)

1. Sauté onions, garlic, and ginger in coconut oil.
2. Add vegetables, apple, and spices; cook briefly.
3. Add lentils and broth; simmer until tender.
4. Blend partially or fully; add coconut milk and lemon juice.
5. Adjust seasoning, garnish with cilantro, and serve hot.

How to Serve

• Serve in bowls as a starter or main.
• Pair with naan, roti, or steamed basmati rice.
• Drizzle a little extra coconut milk or yogurt for creaminess.
• Garnish with fresh cilantro and a squeeze of lemon or lime for brightness.

Recipe Tips

• Red lentils cook faster and create a creamy texture without blending, but yellow or split peas also work.
• Adjust spice level with chili powder or fresh chili.
• Apple adds a subtle sweetness; omit for a purely savory version.
• Toast spices briefly to enhance flavor.
• Blend partially if you like some texture; fully for a silky soup.

Variations

1. Protein Addition: Add cooked chicken, shrimp, or tofu for extra protein.
2. Vegetable Variation: Include sweet potato, butternut squash, or spinach.
3. Creamier Version: Use full-fat coconut milk or add yogurt when serving.
4. Vegan/Gluten-Free: Ensure broth is vegetable-based and omit any non-vegan ingredients.
5. Spicy Mulligatawny: Add extra chili powder or a small chopped green chili.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 3–4 days.
• Freezing: Freeze in portions for up to 2 months. Reheat gently on the stove; stir well before serving.
• Note: Coconut milk may separate slightly after freezing; stir to recombine.

Special Equipment Needed

• Large soup pot
• Wooden spoon or spatula
• Immersion blender or regular blender
• Knife and cutting board
• Ladle

FAQ

Q: Can I make this soup ahead of time?
A: Yes, it tastes even better the next day as flavors meld together.

Q: Can I use canned lentils instead of dried?
A: Yes, reduce cooking time accordingly and add lentils towards the end.

Q: Can I make it spicier?
A: Add extra chili powder, fresh chili, or a pinch of cayenne pepper.

Q: Can I make it gluten-free?
A: Yes, use gluten-free broth and check spice labels.

Q: Can I omit the apple?
A: Yes, for a purely savory soup, or substitute with a small potato or squash.

Conclusion

Indian Mulligatawny Soup with Lentils and Curry is a fragrant, hearty, and comforting dish that’s perfect for any occasion. With its rich blend of spices, creamy lentils, and coconut milk, it’s a nutritious and satisfying soup that’s easy to make at home. Quick to prepare, versatile, and full of flavor, this soup is a must-try for lovers of Indian cuisine and anyone seeking a warming, wholesome meal.