Easy Vegetable Mulligatawny Soup

Close-up top down view of vegetable mulligatawny soup in green bowl with spoon on white plate.

This vegetable mulligatawny soup combines aromatic Indian spices with vegetables and lentils for a delicious, east-meets-west vegetarian meal. Simple, easy to make and nutritious this curried soup is ready in just over 40 minutes!

Course Dinner, Lunch

Cuisine gluten free, Indian/British, vegan

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 253kcal

Author Monika Dabrowski

Ingredients

1 cup red split lentils rinsed thoroughly
1 medium onion finely chopped
2 celery ribs finely chopped
2 carrots peeled, cubed, approx. 2 cups
2 parsnips peeled, cubed approx. 1½ cups
1 large tart apple peeled, cored, cubed, if in UK use 1 med. Bramley
1 tablespoon fresh ginger peeled, finely chopped or grated
3 garlic cloves finely chopped or grated
4 teaspoons curry powder mild or hot
1½ teaspoons ground coriander
4½ cups vegetable stock
⅓ cup coconut milk
2 tablespoons oil any
4-5 tablespoons cilantro/fresh coriander finely chopped
Sea salt and pepper to taste

US Customary - Metric

Instructions

Sautee onion: In a pot heat the oil, add the onion and celery and cook over a low/medium heat for 3 minutes until softened, stirring frequently. Stir in the ginger and garlic and cook for another minute.
Add vegetables and lentils: Add the carrots, parsnips, apple, lentils and spices and cook over a medium heat for about 5 minutes stirring often. This will release more flavour from the vegetables.
Cook soup: Add the stock, cover and bring to the boil then lower the heat and simmer for 25-30 minutes, stirring once or twice.
Adjust texture: Remove from the heat and using a potato masher (or hand blander) partly mash the vegetables in the soup (this will help better distribute the flavours and thicken the soup).
Add herbs and serve: Stir in the cilantro and coconut milk. Adjust the flavour as needed and serve.

Notes

Rinse the lentils until the water runs clear.
Do not overcook the soup. The vegetables should be soft but not disintegrating and mushy.
You can use different vegetables but try to stick to the recommended amounts (see Ingredients above).
Leftover mulligatawny soup with vegetables can be refrigerated for up to 4 days. Reheat on the stovetop or in the microwave. If your soup has thickened, you can add a small amount of water or coconut milk (and adjust the flavour as required) to loosen the consistency.
Freeze for up to 3 months.

Nutrition