Mulligatawny -Lentil and Vegetable Soup

This easy vegan Mulligatawny-Lentil and Vegetable Soup is comforting, deeply satisfying, and so,so DELICIOUS!! If you like dal, you are going to love this creamy Indian soup.

Soups have historically not been a part of Indian cuisine. But Mulligatawny soup has been around for a long time and a lot of variations of this have been created. Mulligatawny originated during British Raj in South India and translates to “pepper water” (‘Mullaga’ means pepper & ‘Tanni’ means water) and it is traditionally made with chicken, lamb or beef broth, fried onions, Indian spices and lentils. Some versions have rice added and some are pureed and some have more of a texture, depending on personal taste.

This recipe is as vibrant in flavours as it is in colour. The creaminess and richness in this soup comes from the red lentil commonly know as masoor dal, rice and the mix of vegetables. The curry powder gives this soup an authentic taste that will awaken your taste buds.

What makes Mulligatawny- Lentil and Vegetable Soup Healthy

The ingredients in this soup, including black pepper, ginger, garlic and spices like turmeric, curry powder, bay leaves are all known for their ability to keep our body healthy. They also are great immunity boosters. And there’s nothing else in this soup, from the veggies to the lentils to the coconut milk,(optional) that’s not absolutely great for you.

This soup is low-carb, gluten free, nut free, and vegan. One of the quickest and easiest soups you will ever make!

Ingredients To make Mulligatawny – Lentil and Vegetable Soup

• Olive oil, Ghee if not vegan, or butter
• Red onion
• Curry leaves
• Garlic, ginger, green chillies
• Whole spices – black peppercorns, bay leaf, cloves
• Powdered spices: turmeric, cumin, paprika, medium curry powder, salt to taste
• Vegetables – carrots, bottle gourd, tomatoes
• Apple – Granny smith (green apples) are best here for their tart flavour 
• Split Red lentils (masoor dal)
• Rice
• 4-5 cups vegetable stock homemade or store bought carton, cube or powder vegetable broth works well.
• For garnish : coconut cream, chopped coriander, paprika, lemon juice

Step by Step Instructions to Make Mulligatawny – Lentil and Vegetable Soup

• Wash and soak the rice and red lentil in water and keep aside. (optional)
• Put a large pot with oil/ghee over medium heat, add the bay leaf, peppercorns and cloves and sauté for a minute until fragrant.
• Stir in the onions and sauté for 3-4 minutes until they soften but don’t brown.
• Add the ginger and garlic and sauté for a minute.
• Add the powdered spices: cayenne, turmeric, cumin. Stir to mix.
• Add the vegetables to the pot–carrot, bottle gourd, tomatoes and apple. Add a dash of salt and mix well. Sauté for a few minutes.
• Drain the lentils and the rice and add to the pot, stir to cast them in spices. Now add 4 cups of vegetable stock.
• Bring the soup to a boil, then lower heat to a simmer, cover with a tight lid, and cook 10-15 minutes until all the veggies are tender and the lentils have cooked. Or put in a pressure cooker and give 3-4 whistles.
• Once the lentils and rice are fully cooked remove from the gas and let the soup cool down a bit.
• Remove the bay leaf and use a immersion blender to pulse the soup, for a slightly chunky texture. Or carefully, working in batches if needed, transfer the soup to a blender and puree until very smooth.
• Return the soup to the pot. Place the pot on medium heat stir in the curry power and mix well. Taste and adjust the seasonings as per your taste. Add up to a cup more water if needed–I add it as I like my mulligatawny on the soupy side.
• Warm through. Turn off the heat and ladle into bowls. Top each bowl with cream, a bit of chopped cilantro and spritz on some lemon juice if you like.

Helpful Tips and Tricks for Making Mulligatawny

1. You need black peppercorns for this recipe–they are, after all, the star ingredient. I add about half a tablespoon and that’s enough for a nice kick, but if you are sensitive to heat, cut it down up to a teaspoon. I can’t skip the black peppercorns–you need them to get the right, authentic flavour of a mulligatawny.
2. There are “sweet” vegetables in this recipe to tamp down the fire from the pepper and other spices. I’ve used apples, along with the onions, carrots and bottle gourd.
3. Some recipes add potatoes to give the soup a rich creaminess and to help thicken it, so if you want you can use it.
4. The soup is creamy enough without adding any extra cream . But if you like a creamier soup you can add a touch of coconut cream after blending the soup.
5. Make sure your mulligatawny is not too thick and gloppy.
6. If sensitive to heat please avoid the paprika.
7. This mulligatawny soup will keep nicely in the fridge for up to four days. For longer storage place in a freezer-safe container and freeze for up to three months. Thaw and reheat before serving.

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Mulligatawny - Lentil and Vegetable Soup

Serves: 6 Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 1 tbsp olive oil/ghee/or coconut oil
• 1 cup sliced onion (2 medium)
• 1 bay leaf
• 1 clove
• 5-6 curry leaves
• 3 cloves garlic,  roughly chopped
• 1" ginger, roughly chopped
• 2 cups diced carrots, (2 medium)
• 2-3 tomatoes, diced
• 250 grams bottle gourd, peeled and diced
• ⅓ cup split red lentil, washed and soaked
• 1 tbsp rice, washed and soaked
• ¼ tsp black peppercorns
• ¼ tsp turmeric powder
• ½ tsp paprika,( avoid if sensitive to heat)
• ½ tsp cumin powder
• 1.5 tsp curry powder
• Salt to taste
• 4-5 cups of vegetable broth

method

1. Soak the lentils and rice in water before you begin the rest of the cooking. This is not necessary but it speeds up the cooking time needed to tenderise the lentils & rice.  Drain the lentils before you add them to the rest of the soup.
2. Heat the oil/ghee is a large pan over medium heat. Add the curry leaves, cloves, bay leaves and peppercorns. Saute for a couple of minutes over medium heat until fragrant.Stir in the sliced onions and sauté  for 3-4 minutes until they soften but don't brown.
3. Add the ginger and garlic and saute for a minute. Add the paprika, turmeric and cumin. Stir to mix.
4. Add the diced vegetables to the pan with a dash of salt. Sauté for a couple of minutes.
5. Add the lentils and rice to the pan along with 4 cups of vegetable stock. Bring the soup to a boil, then lower heat to a simmer, cover with a tight lid, and cook 10-15 minutes until all the veggies are tender and the lentils have cooked.
6. Alternatively, cook in a pressure cooker and give it 3-4 whistles.
7. Let the soup cool down a bit then carefully,  transfer the soup to a blender and puree until very smooth. or you can use an immersion blender if you want a chunkier texture. Pour the soup back into the pot.
8. Add curry powder. Taste and adjust the seasonings. Add more stock if you find the soup too thick.
9. Bring to a boil. Turn off the heat and ladle into bowls. Top each bowl with cream, a bit of chopped cilantro and lemon some lemon juice.  Serve with rice or toasted pitta bread or naan pieces.

Did You Make This Recipe?

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