Name: Vegetarian Mulligatawny Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup red lentils; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves of garlic, minced; 1 inch piece of ginger, grated; 2 teaspoons curry powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric powder; 4 cups vegetable broth; 1 (14 oz) can diced tomatoes; 1 cup coconut milk; Juice of 1 lemon; Salt and pepper to taste; Fresh cilantro, for garnish

Vegetarian Mulligatawny Soup Recipe

Brandea Cottrell Modified: November 12, 2023

Photos of Vegetarian Mulligatawny Soup Recipe

How To Make Vegetarian Mulligatawny Soup

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Preparation: 15 minutes

Cooking: 40 minutes

Total: 55 minutes

Serves:

Ingredients

1 cup red lentils
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves of garlic, minced
1 inch piece of ginger, grated
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
4 cups vegetable broth
1 (14 oz) can diced tomatoes
1 cup coconut milk
Juice of 1 lemon
Salt and pepper to taste
Fresh cilantro, for garnish

Instructions

Rinse the lentils under cold water and set aside.
In a large pot, heat some oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until the vegetables start to soften.
Add the minced garlic, grated ginger, curry powder, cumin, coriander, and turmeric. Stir well to coat the vegetables and spices.
Add the rinsed lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat and let simmer for about 30 minutes until the lentils are cooked and the flavors have melded together.
Use an immersion blender or transfer some of the soup into a blender to puree until smooth.
Stir in the coconut milk and lemon juice. Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro.