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Indian Mulligatawny Soup

Hearty Indian Mulligatawny Soup: A Cozy Comfort in a Bowl

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This Indian Mulligatawny Soup is a warming, nutritious dish perfect for cooler months.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Red Lentils Quick-cooking and creamy.
  • 4 cups Vegetable Broth Use homemade or store-bought.
  • 1 can Coconut Milk Can use light coconut milk.
For the Vegetables
  • 2 medium Carrots Can substitute with sweet potatoes.
  • 2 stalks Celery Can substitute with bell peppers.
  • 1 medium Onion Best results from yellow or white.
  • 2 cups Spinach Can substitute with kale.
For the Aromatics
  • 3 cloves Garlic Minced; can substitute with garlic powder.
For the Spices
  • 2 tablespoons Curry Powder Adjust to taste.
  • to taste Salt
  • to taste Pepper

Equipment

  • large pot

Method
 

Cooking Steps
  1. Wash and chop onion, carrots, and celery into small pieces. Mince garlic.
  2. In a pot, heat oil over medium heat. Add onions, carrots, and celery, stirring for 5–7 minutes.
  3. Stir in garlic and curry powder, cooking for 1–2 minutes until fragrant.
  4. Add red lentils, vegetable broth, and coconut milk; bring to a gentle boil.
  5. Reduce heat and simmer for 20-25 minutes until lentils are tender.
  6. Stir in spinach and cook for an additional 2-3 minutes until wilted.
  7. Ladle soup into bowls, seasoning with salt and pepper to taste.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 14gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 800mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 8000IUVitamin C: 20mgCalcium: 60mgIron: 3mg

Notes

Rinse lentils before cooking and allow the soup to simmer gently for the best flavor. Garnish with fresh cilantro if desired.

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