Description
Indulge in the vibrant and aromatic flavors of Indian Mulligatawny Soup, a vegan-friendly soup that brings together warm spices, lentils, and vegetables. This spiced soup is traditionally enjoyed with rice and has a delightful balance of heat and richness. Easy to prepare and full of bold flavors, this soup is perfect for cozy dinners or when you’re craving something with a little kick.
Detailed Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 cup red lentils, rinsed
- 1 medium carrot, chopped
- 2 celery stalks, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1/2 teaspoon ground cinnamon
- Salt and black pepper, to taste
- 1/2 cup coconut milk (or any plant-based milk)
- 1 tablespoon lemon juice
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion, garlic, and grated ginger, sautéing for 3-4 minutes until softened and fragrant.
- Add Spices: Stir in the curry powder, cumin, turmeric, and ground cinnamon. Let the spices toast for 1 minute to release their aromas.
- Add Vegetables and Lentils: Stir in the chopped carrots, celery, diced tomatoes, and rinsed red lentils. Mix well to combine.
- Simmer the Soup: Pour in the vegetable broth and bring to a boil. Reduce the heat and let the soup simmer for 25-30 minutes, or until the lentils are soft and the vegetables are tender.
- Blend and Finish: Stir in the coconut milk, salt, and black pepper. Use an immersion blender to blend the soup until smooth, or transfer half of it to a blender for a creamy texture. Stir in lemon juice.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot with a side of rice for a complete meal.
