I can’t tell you how excited I am to share this recipe for Indian Mulligatawny Soup with you! This dish is like a warm hug in a bowl, and it’s been a go-to for me on chilly days or when I just want something comforting and nourishing. I first encountered this delightful soup while visiting a quaint little Indian restaurant, and from that first spoonful, I was hooked!
There’s something magical about the combination of spices, the creaminess of coconut milk, and the heartiness of lentils that just resonates with me. Plus, it’s incredibly versatile; you can add in whatever veggies you have on hand or adjust the spices to your liking. Let’s dive into the deliciousness!
What’s in Indian Mulligatawny Soup?
Now, let’s take a closer look at what makes this soup so special! Here’s what you’ll be using:
Red Lentils: These little gems are the backbone of the soup and cook up perfectly soft and creamy. They’re packed with protein, making this soup not just delicious but nutritious too!
Vegetable Oil or Ghee: I love the flavor that ghee adds—it’s like liquid gold in the kitchen—but vegetable oil works just fine too, especially if you’re keeping it vegan.
Onion: A finely chopped medium onion brings sweetness and depth to the soup. Seriously, no soup is complete without it!
Garlic & Ginger: These two are a dynamic duo that pack a flavor punch and add a nice zing to every bowl.
Carrot & Celery: Diced carrots and celery add color, crunch, and a little sweetness, balancing out the spices beautifully.
Tomato: Chopped tomatoes contribute a bit of acidity and freshness—trust me, you don’t want to skip this ingredient!
Curry Powder & Turmeric: The soul of this soup! These spices bring warmth and a lovely golden hue that elevates the dish from ordinary to extraordinary.
Vegetable Broth or Water: A good-quality vegetable broth adds a rich flavor base, but water works if that’s what you have on hand!
Coconut Milk: This creamy addition takes the soup to the next level, giving it a smooth, velvety texture.
Salt and Pepper: Essential seasonings that bring all the flavors together.
Fresh Cilantro: For garnish and a pop of freshness—don’t skip this if you love cilantro!
Toasted Cashews: These delightful nuts add crunch and richness, making every spoonful even more satisfying.
Lemon Wedges: A squeeze of lemon at the end brightens up the entire dish with an extra zing, but only if you’re feeling fancy.
Is Indian Mulligatawny Soup Good for You?
Absolutely! This soup is packed with wholesome ingredients that not only taste great but also provide various health benefits.
Red Lentils: They are high in protein and fiber, which promote digestive health and keep you feeling full longer—perfect for a satisfying meal!
Coconut Milk: While it does contain healthy fats (goodbye hunger pangs), just be mindful of the portion if you’re watching your calorie intake.
Vegetables: The veggies provide plenty of vitamins and minerals, making this soup a colorful and nutrient-rich option.
However, if you’re sensitive to spice, adjust the curry powder to your liking. And for those with nut allergies, just skip the cashews.
Ingredients for Indian Mulligatawny Soup (Serves 4-6)
– 1 cup red lentils
– 1 tablespoon vegetable oil or ghee
– 1 medium onion, finely chopped
– 2 garlic cloves, minced
– 1 inch piece of ginger, grated
– 1 carrot, diced
– 1 celery stalk, diced
– 1 medium tomato, chopped
– 1 tablespoon curry powder
– 1 teaspoon turmeric powder
– 4 cups vegetable broth or water
– 1 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro, for garnish
– 1/4 cup cashews, toasted (for garnish)
– Optional: lemon wedges, for serving
How to Make Indian Mulligatawny Soup?
1. Rinse the red lentils under cold water until the water runs clear. Set aside; it’s like giving them a bath!
2. In a large pot, heat the vegetable oil or ghee over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent and fragrant.
3. Stir in the minced garlic and grated ginger, followed by the diced carrot and celery. Sauté for another 3-4 minutes until the veggies soften up a bit.
4. Add the chopped tomato, curry powder, and turmeric powder, and let them mingle for another 2 minutes, stirring frequently.
5. Toss in the rinsed lentils and pour in the vegetable broth or water. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and let it cook for about 20-25 minutes, or until the lentils are soft and cozy.
6. Once cooked, stir in the coconut milk. Use an immersion blender to blend the soup until smooth, or you can blend it in batches in a regular blender. Adjust the consistency by adding more broth or water if you want a thinner soup.
7. Season the soup with salt and pepper to taste. Let it simmer for an additional 5 minutes to warm through.
8. Serve hot, garnished with fresh cilantro and those delicious toasted cashews. Don’t forget to add lemon wedges on the side for that extra zing. Enjoy this beauty alongside some warm naan or fluffy rice!
Serving Suggestions and Variations
Feel free to customize your Mulligatawny Soup! You can add in other veggies like spinach, bell peppers, or even some diced sweet potatoes for added sweetness. If you’re feeling adventurous, try tossing in some cooked chicken or shrimp for a protein boost!
And should you have leftovers, they make for a fabulous lunch the next day. Just remember to adjust the seasoning if needed, as flavors can deepen overnight.
I hope you give this Indian Mulligatawny Soup a try! It’s truly a bowl of comfort that warms the soul. I can’t wait to hear how yours turns out—don’t forget to share your experience with me! Happy cooking!
