Savory Mulligatawny Soup Recipe
A rich and flavorful soup made with lentils, vegetables, and aromatic spices, Mulligatawny is a comforting meal-in-a-bowl that’s perfect for any occasion.
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp curry powder
- 1 tsp ground cumin
- ½ tsp turmeric
- ¼ tsp cayenne pepper (optional)
- 1 large carrot, diced
- 1 Granny Smith apple, peeled and diced
- 1 cup red lentils, rinsed
- 4 cups vegetable or chicken broth
- 1 cup coconut milk
- 1 cup diced tomatoes (canned or fresh)
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lemon wedges, for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.Stir in garlic and ginger, cooking for 1 minute until fragrant.Add curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for another minute, stirring frequently.Mix in the carrot, apple, and lentils. Stir well to coat with the spice mixture.Pour in the vegetable or chicken broth and bring to a boil. Reduce the heat and simmer for 20-25 minutes, or until the lentils and vegetables are tender.Add coconut milk and diced tomatoes. Simmer for an additional 10 minutes.Use an immersion blender to partially blend the soup for a creamy consistency, leaving some chunks for texture.Season with salt and pepper to taste. Garnish with fresh cilantro and serve with lemon wedges.
Notes
- Adjust the spice level to your preference by adding more or less cayenne pepper.
- For a protein boost, consider adding cooked chicken or chickpeas.
- This soup thickens as it cools. Add more broth or water when reheating if needed.