Spicy Indian Mulligatawny Soup
This Spicy Indian Mulligatawny Soup is a rich, fragrant bowl built on red lentils, coconut milk, and a bold blend of classic Indian spices. Ready in under an hour, it is a deeply satisfying one-pot meal that works beautifully as a weeknight dinner or impressive dinner party starter. Easily made vegan, naturally gluten-free, and even better the next day.
Equipment
- Large heavy-bottomed pot or Dutch oven
- Immersion blender (optional)
- Wooden spoon
- Ladle
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1-2 green chili finely chopped, adjust to taste
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper or up to 1/2 tsp for more heat
- 2 medium carrots diced small
- 2 stalks celery sliced
- 1 can (14 oz) diced tomatoes fire-roasted preferred
- 1 cup red lentils rinsed thoroughly
- 4 cups vegetable broth good quality
- 1 can (14 oz) full-fat coconut milk
- 1 cup cooked basmati rice added at end
- 2 tablespoons fresh lemon juice freshly squeezed
- to taste salt and black pepper
- 1 handful fresh cilantro for serving
Instructions
- Heat olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic, grated ginger, and chopped green chili to the pot. Stir and cook for 2 minutes until very fragrant.
- Add the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Stir constantly for 60 to 90 seconds, toasting the spices in the oil to develop deep, complex flavor. Do not skip this step.
- Add the diced carrots and celery, stirring to coat them in the spice mixture. Pour in the diced tomatoes and cook for 3 to 4 minutes, scraping up any browned bits from the bottom of the pot.
- Add the rinsed red lentils and vegetable broth. Stir to combine, bring to a boil, then reduce heat to a steady simmer. Cook uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are completely soft and beginning to dissolve into the broth.
- Optional: Use an immersion blender to partially blend the soup for a creamier texture, blending roughly half the pot while leaving some chunky vegetables for body.
- Stir in the coconut milk and cooked basmati rice. Simmer for an additional 5 minutes until everything is well combined and heated through.
- Remove the pot from heat. Stir in the fresh lemon juice and season generously with salt and black pepper. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with fresh cilantro, a swirl of coconut cream, and an extra wedge of lemon. Serve immediately with warm naan or flatbread.
Notes
For a fully vegan version, ensure your vegetable broth is plant-based. If freezing, omit the rice and add freshly cooked rice when reheating. The soup thickens considerably as it sits, so add a splash of broth when reheating. Toasting the spices is the single most important technique tip in this recipe. Leftovers keep refrigerated for up to 5 days and taste even better the next day as the spices continue to develop.