This flavoursome Mulligatawny soup recipe is filled with the plant-based goodness of lentils. Hearty and satisfying, it will warm you from the inside out.
Hearty Mulligatawny Soup – A Comforting Classic
This flavoursome Mulligatawny soup is filled with the plant-based goodness of lentils. Hearty and satisfying, it will warm you from the inside out.
Smooth and spicy, Mulligatawny soup originates from South India and through colonial times has evolved to suit British taste. There are many different versions, and of course, if like me you are a “Seinfeld” fan then you will also remember it from the “Soup Nazi” episode.
My version is 100% plant-based and is made with creamy coconut milk, red lentils, carrots, parsnips, madras curry powder, and Granny Smith apple for a touch of sharpness. I also add some mango chutney at the end for an extra boost of flavour.
I like to serve it with a drizzle of coconut milk and some chopped coriander on top as well as a side of naan bread. My paneer kebabs make a tasty addition for a more substantial meal.
Watch how to make this Mulligatawny soup
In this post
How to make this Mulligatawny Soup
Ingredients you will need
To make this Mulligatawny soup you will need some carrots, parsnips, celery, a Granny Smith apple as well as red lentils. I use full-fat canned coconut milk but feel free to use a lighter version.
You will also need some onion, garlic, ginger, madras curry powder, cayenne pepper, vegetable oil as well as some mango chutney, lemon juice, and fresh coriander.
Step 1: Fry the onion
Heat the vegetable oil in a large saucepan over medium heat. Fry the onion until soft and golden, about 6 minutes.
Step 2: Stir in the vegetables
Stir in the carrot, celery, and parsnip and cook until soft, about 5 minutes.
Step 3: Add the aromatics
Add the ginger, garlic, curry powder, and cayenne pepper. Fry together for a minute or so.
Step 4: Add the apple, lentils, and stock
Add the apple, lentils, and stock. Bring to a boil, then reduce the heat, and simmer covered for 30 minutes.
Step 5: Liquidise the Mulligatawny soup
Using a handheld blender, liquidise the soup.
Step 6: Stir in the coconut milk
Stir in the coconut milk.
Step 7: Season to taste
Season to taste with mango chutney, lemon juice, and salt.
Step 8: Serve the Mulligatawny soup
Serve topped with coriander and a dash of coconut milk plus your bread of choice on the side.
What to Pair Mulligatawny Soup With
Mulligatawny soup is a meal in itself, but here are some ideas on what to pair it with:
Perfect Pairings:
- Bread: Warm naan bread or crusty sourdough for dipping.
- Rice: A side of basmati rice can turn this soup into a more substantial meal.
- Salad: A light cucumber and tomato salad can provide a refreshing contrast.
- Chutney: Offer a selection of chutneys on the side for added flavour .
I hope you enjoy this Mulligatawny soup recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Mulligatawny Soup Recipe
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 2 Tbsp vegetable oil
- 125 g onion, chopped
- 125 g carrot, peeled and diced
- 1 celery stick, sliced
- 125 g parsnip, peeled and diced
- 2 tsp grated ginger
- 3 garlic cloves, grated
- 2 tsp madras curry powder
- ¼ tsp cayenne pepper, to taste
- 1 Granny Smith apple, peeled and diced
- 150 g red lentils
- 1 litre vegetable stock
- 225 ml canned coconut milk
- 2 to 3 Tbsp mango chutney
- Juice of 1 lemon
- salt
TO SERVE (optional)
- Fresh coriander
- extra canned coconut milk
- Flatbread or naan bread
Instructions
- Heat the vegetable oil in a large saucepan over medium heat. Fry the onion until soft and golden, about 6 minutes.2 Tbsp vegetable oil, 125 g onion, chopped
- Stir in the carrot, celery, and parsnip and cook until soft, about 5 minutes.125 g carrot, peeled and diced, 1 celery stick, sliced, 125 g parsnip, peeled and diced
- Add the ginger, garlic, curry powder, and cayenne pepper. Fry together for a minute or so.2 tsp grated ginger, 3 garlic cloves, grated, 2 tsp madras curry powder, ¼ tsp cayenne pepper, to taste
- Add the apple, lentils, and stock. Bring to a boil, then reduce the heat, and simmer covered for 30 minutes.1 Granny Smith apple, peeled and diced, 150 g red lentils, 1 litre vegetable stock
- Using a handheld blender, liquidise the soup.
- Stir in the coconut milk.225 ml canned coconut milk
- Season to taste with mango chutney, lemon juice, and salt.2 to 3 Tbsp mango chutney, Juice of 1 lemon, salt
- Serve topped with coriander and a dash of coconut milk plus your bread of choice on the side.Fresh coriander, extra canned coconut milk, Flatbread or naan bread
Video
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/mulligatawny-soup/
I cannot wait to see your posts!
3 must-try soup recipes
![Butternut & Red Lentil Coconut Soup [vegan] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/11/Butternut-Red-Lentil-Coconut-Soup-vegan-by-The-Flexitarian-v83-683x1024.png)
This is a fabulous soup – Very easy, very warming. A firm favourite with the whole family! (Open the can of coconut from the bottom to leave all the coconut cream which you can chill in the fridge and then stir through at the table to taste!)