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Indian Mulligatawny Soup with Lentils and Curry

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Soups
Cuisine Indian
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Sauté Aromatics : In a large pot, heat coconut oil over medium heat. Add chopped onions, garlic, and ginger; sauté for 3–4 minutes until fragrant and onions are translucent.
  • Step 2: Add Vegetables and Spices : Add diced carrots, celery, and apple (if using); cook for 2–3 minutes. Stir in turmeric, cumin, coriander, chili powder, and garam masala. Cook for 1 minute to toast the spices.
  • Step 3: Add Lentils and Broth : Add red lentils and pour in the broth. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils and vegetables are tender.
  • Step 4: Blend and Finish : Using an immersion blender, blend the soup to a creamy consistency, leaving some texture if desired. Stir in coconut milk and lemon juice; season with salt and pepper. Simmer for 2–3 more minutes until heated through.
  • Step 5: Serve : Ladle soup into bowls. Garnish with fresh cilantro. Serve hot with naan, crusty bread, or steamed rice.