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Mulligatawny Soup

A comforting blend of flavors, Mulligatawny Soup combines spices, lentils, and vegetables for a nutrient-rich dish that warms the soul.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: British, Indian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil for sautéing. Extra virgin is great for flavor.
  • 1 cup onion, diced a yellow onion works well for sweetness.
  • 2 medium carrots, diced these add natural sweetness and color.
  • 2 stalks celery, diced for crunch and flavor depth.
  • 1 clove garlic, minced fresh is best for a robust flavor.
  • 1-2 tablespoons curry powder adjust to your taste for spiciness.
  • 1 teaspoon ground cumin enhances the earthy flavors.
  • 1 teaspoon turmeric adds color and health benefits.
  • 1 cup lentils (red or green) packed with protein and fiber.
For the Broth
  • 6 cups vegetable or chicken broth homemade is ideal, but store-bought works too.
  • 1 can (14 oz) coconut milk for creaminess and a subtle sweetness.
Optional Proteins
  • 2 cups cooked chicken, shredded for a heartier version.
  • 1 can (15 oz) chickpeas for a vegetarian option; packed with protein and fiber.
For Garnishing
  • to taste fresh cilantro or parsley, chopped adds a fresh finish.
  • 1 wedge lime a squeeze adds brightness.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until they soften and the onion is translucent.
  3. Stir in the minced garlic, curry powder, cumin, and turmeric, cooking for another 1-2 minutes until fragrant.
  4. Add the lentils and pour in the broth, stirring to combine. Bring the mixture to a boil.
  5. Reduce the heat, cover, and let it simmer for about 20-25 minutes or until the lentils are tender. Add in the coconut milk during the last 5 minutes of cooking.
  6. If using cooked chicken or chickpeas, stir them in now and allow them to heat through.
  7. Taste and season with salt and pepper to your liking.
  8. Ladle into bowls, garnish with fresh cilantro or parsley, and serve with lime wedges on the side.

Notes

Adjust spice levels as desired for milder or spicier soup. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months. Gentle reheating may require a splash of water or broth to loosen consistency.