Easy Indian Vegetarian Dinner Recipes: Mulligatawny soup

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
Mulligatawny soup

There are reasons for eating soup as often as you want it. In particular when you have the triggering recipe and can’t refuse eating it all the time. And another advantage is healthy ingredients full of vitamins and minerals.

In the result you get a thick mixture which can be confused with a stew, but if you want you can adjust the thickness to your preferences adding some more water. The key component of this soup is red lentils. It is easy to cook and can be eaten just by itself if you like its taste.

This type of beans is more suitable to mashed dishes or soups. The useful component of most diets, it is low in calories but at the same time full of nutrients. They look like small orange disks. There are varieties like green, black or brow lentils but the red one is perfect for this soup being boiled soft and almost completely losing its shape after cooking.

This representative of the legume manages blood pressure, reduces the cholesterol and blood-sugar levels providing an excellent amount of important minerals. They are mighty regardless of the size. The Mulligatawny is easy to make. Follow us!

Easy Indian Vegetarian Dinner Recipes: Mulligatawny soup

This is a fragrant soup made in accordance with traditions of Indian cuisine. It is spiced with Indian species and has creamy texture including red lentils as a basis and vegetables with coconut milk. It is delicious, healthy and nutritious.

Course Lunch & dinner
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 1800 kcal


  • 1/4 cup olive butter
  • 1 piece yellow onion
  • 1 piece carrot
  • 1 piece red jalapeno
  • 3 piece garlic cloves
  • 2 tsp ginger root
  • 2 piece apples (without peel and core)
  • 1 piece can of tomatoes (14.5 oz)
  • 1 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • tsp cinnamon
  • tsp turmeric
  • 1/4 tsp cardamom
  • 1/4 tsp black pepper (ground)
  • 1/2 tsp thyme (dried)
  • 1/2 cup red lentils
  • 3 cups broth (chicken or vegetable)
  • 2/3 cup coconut milk
  • Salt and pepper as you like


  1. Take a large pot, you can use a Dutch oven and put it over medium heat. Put some butter it a pot, after it is melt, add the shopped carrot, sliced onion, and jalapeno. Stew the ingredients during 5 minutes. The onions should soften.

  2. Now it is time to put the minced garlic, diced apples, ginger, and tomatoes into that pot. Stew during about 3 minutes.

  3. Sprinkle the spices and mix the mixture thoroughly right over the heat.

  4. Here the lentils and broth should be added. Let it come to a boil and reduce the heat to medium-low. Cook uncovered during half an hour.

  5. Take the pot with the soup away from the heat and using blender mash 75% of the soup. The rest of the mixture provides a particular texture. Mix these two parts ant put the pot over the heat again.

  6. Stir in the coconut milk, try a spoon and adjust salt if you think there is a need in it.

  7. Before serving sprinkle with cashew and scallions but this step is up to you. 

Recipe Notes

You like it without any doubt and repeat this one of the most delicious and easy indian vegetarian dinner recipes not once.

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