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Indian Mulligatawny Soup Recipe

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★★★★★

4.9 from 199 reviews

A comforting and flavorful Indian Mulligatawny soup made with aromatic spices, vegetables, red lentils, and coconut milk. This vegetarian recipe is perfect for a hearty meal, bringing a blend of warm curry flavors, a touch of tangy lemon, and optional fresh toppings to enjoy with Indian bread or naan.

Ingredients

Scale

Vegetables and Aromatics

  • 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)

Spices and Seasonings

  • 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

Soup Base and Grains

  • 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)

Instructions

  1. Sauté Vegetables: Heat the soup pot over medium heat and add the oil (or broth or water), diced onions, and a pinch of salt and pepper. Cook, stirring frequently, for 5-7 minutes until the onions soften and begin to caramelize slightly.
  2. Add Garlic and Vegetables: Stir in the chopped garlic, diced or grated carrots, and celery. Continue cooking for about 5 minutes until the vegetables soften.
  3. Add Spices: Mix in the dried thyme, curry powder, garam masala, ground coriander, bay leaves, and cayenne pepper if using. Stir well to coat the vegetables with the spices.
  4. Add Remaining Ingredients: Add the Vegetarian Better than Bouillon soup base, rinsed red lentils, rinsed basmati rice, and water. Stir well and bring the mixture to a boil.
  5. Simmer the Soup: Once boiling, cover the pot and reduce the heat to a simmer. Cook for about 15 minutes or until the rice and lentils are tender.
  6. Finish the Soup: Stir in the coconut milk and fresh lemon juice. Season with salt and pepper to taste. Remove bay leaves before serving.
  7. Serve: Ladle the soup into bowls and garnish with diced fresh tomatoes, chopped cilantro, lemon wedges, and mango chutney as desired. Pair with homemade vegan naan or your favorite Indian bread. Enjoy!

Notes

  • The oil is optional; you can use broth or water instead for a lighter version.
  • Adjust cayenne pepper according to your spice preference.
  • Red lentils and basmati rice can be rinsed well to remove excess starch.
  • Vegetarian Better than Bouillon adds depth, but vegetable broth could be used as a substitute.
  • Coconut milk adds creaminess and a subtle sweetness to balance spices.
  • Serve with naan or Indian bread for a complete meal.
  • For a non-vegetarian variant, you can add shredded cooked chicken or use chicken broth instead of vegetarian soup base.

Keywords: Indian Mulligatawny Soup, vegetarian soup, lentil soup, coconut milk soup, Indian spices, easy Indian recipes, healthy soup

Find it online: https://leofoster.com/indian-mulligatawny-soup-recipe/