Name: Indian Mulligatawny Soup Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 tablespoon oil (optional); 1 large yellow onion, diced small; 3-5 cloves of garlic, chopped small; 2 medium carrots, diced small or grated; 1 celery stalk, diced; Diced fresh tomatoes (for serving); Chopped cilantro (for garnish); Lemon wedges (for serving); Mango chutney (optional, for serving); 2 bay leaves; 2 tablespoons curry powder; 1 tablespoon garam masala; 1 teaspoon ground coriander; 1/2 teaspoon dried thyme; 1/2 teaspoon cayenne pepper (optional); Salt and pepper to taste; 2 tablespoons Vegetarian Better than Bouillon Vegetarian No Chicken Soup Base; 1/4 cup red lentils, rinsed well; 1/4 cup white rice (preferably basmati), rinsed well; 6 cups water; 1/2 cup coconut milk; 3 tablespoons fresh lemon juice (approximately 1/2 a lemon)

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Introduction

Mulligatawny soup is a comforting, flavorful Indian-inspired dish that combines hearty lentils, rice, and warming spices in a creamy broth. This vegetarian version is easy to make and perfect for a cozy meal any day of the week.

Two white bowls filled with thick yellow-green soup that has small pieces of orange and green vegetables inside. Each bowl is topped with fresh green cilantro leaves and small red tomato pieces placed in the center. Near the bowls, there are pieces of folded flatbread with light brown spots on top. To the right, a small white bowl holds a dark red sauce with a shiny texture. Two lemon wedges and a few sprigs of cilantro are placed next to the sauce bowl. Two shiny silver spoons lie between the bowls on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon oil (optional)
1 large yellow onion, diced small
3-5 cloves garlic, chopped small
2 medium carrots, diced small or grated
1 celery stalk, diced
2 bay leaves
2 tablespoons curry powder
1 tablespoon garam masala
1 teaspoon ground coriander
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional)
2 tablespoons Vegetarian Better than Bouillon Vegetarian No Chicken Soup Base
1/4 cup red lentils, rinsed well
1/4 cup white rice, rinsed well (basmati recommended)
6 cups water
1/2 cup coconut milk
3 tablespoons fresh lemon juice (about 1/2 lemon)
Diced fresh tomatoes (for garnish)
Chopped cilantro (for garnish)
Lemon wedges (for serving)
Mango chutney (optional, for serving)

Instructions

Step 1: Heat the oil (or broth or water) in a soup pot over medium heat. Add the diced onion along with a pinch of salt and pepper. Cook, stirring frequently, for 5-7 minutes until the onions are soft and slightly caramelized. Add the garlic, carrots, and celery, and cook for another 5 minutes until the vegetables soften. Stir in the dried thyme and all the spices (curry powder, garam masala, ground coriander, and cayenne pepper if using).
Step 2: Add the bay leaves, Vegetarian Better than Bouillon soup base, rinsed lentils, rinsed rice, and water to the pot. Bring the mixture to a boil, then cover and reduce the heat to a gentle simmer. Cook for about 15 minutes, or until the rice and lentils are tender.
Step 3: Stir in the coconut milk and fresh lemon juice. Taste and adjust seasoning with salt and pepper as needed. Remove the bay leaves before serving.
Step 4: Serve the soup hot, garnished with diced fresh tomatoes, chopped cilantro, and lemon wedges. Add mango chutney on the side if you like. Pair it with warm naan or your favorite Indian bread for a satisfying meal.

Tips & Variations

If you prefer a thicker soup, blend part of it with an immersion blender before adding the coconut milk for extra creaminess.
For a spicier kick, increase the cayenne pepper or add freshly chopped green chili.
Substitute vegetable broth for the water and bouillon for a richer flavor.
Add chopped potatoes or sweet potatoes for added heartiness.
Use lime juice instead of lemon for a slightly different citrus note.

Storage

Store leftover Mulligatawny soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, adding a splash of water or coconut milk if the soup has thickened. This soup also freezes well—thaw overnight in the refrigerator and warm thoroughly before serving.

How to Serve

A white bowl filled with a thick yellow-green soup that has small pieces of orange carrot and other vegetables mixed in. On the top layer, there are bright red tomato chunks and fresh green coriander leaves placed as garnish. The bowl is set on a wooden surface with extra sprigs of coriander and lemon wedges around it. A shiny spoon rests near the bowl. Another partially visible white bowl with similar soup appears in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Mulligatawny soup gluten-free?

Yes, this soup is naturally gluten-free when served without naan or using gluten-free bread on the side. Just ensure any pre-made spice mixes or bouillon are also gluten-free.

Is this soup vegan?

This recipe is vegan when using a plant-based bouillon like the Vegetarian Better than Bouillon No Chicken Soup Base and no dairy ingredients. The coconut milk adds creaminess without dairy.