Go Back
Print
A bowl of vegetarian mulligatawny soup.

Vegetarian Mulligatawny Soup | Vegan and Dairy Free

This vegetarian mulligatawny soup recipe is made with red lentils, carrots, onions,potatoes and seasoned with Indian spices. It is a rich, hearty, and comforting lentil-basedsoup that is also vegan and dairy free.

Course Dinner, Soup
Cuisine British, Indian
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 200 kcal

Ingredients

  • 3 tablespoons vegetable oil
  • 3 cloves garlic sliced
  • ¼ inch cube of fresh ginger peeled and sliced
  • 1 onion chopped
  • 1 teaspoon cumin seeds
  • 8 black peppercorn
  • 1 cinnamon stick
  • 3 cloves
  • 1 ½ teaspoon coriander powder
  • ½ teaspoon red chili powder
  • ½ teaspoon turmeric
  • ½ teaspoon curry powder
  • 1 carrot diced
  • 1 potato cubed
  • 1 apple diced
  • 4 oz 113g red split lentils / masoor daal
  • 600 ml vegetable stock
  • 1 teaspoon salt
  • 1 tablespoon lemon juice

To Serve

  • Yoghurt for garnish
  • ½ cup coriander / cilantro leaves chopped
  • Boiled rice

Instructions

  1. Heat oil in a heavy medium sized saucepan and add the sliced garlic and ginger. Saute for a minute till the garlic gets light golden and aroma is released.
  2. Add the chopped onion, and saute for 2 – 3 minutes till onion is translucent.
  3. Add the whole spices (cumin seeds, black peppercorn, cinnamon stick and cloves) and saute for a minute.
  4. Add the powdered spices (coriander powder, red chili powder, turmeric powder and curry powder) and saute for around 2 minutes. In case the spices stick to the bottom of the pan, add a splash of water.
  5. Add the cubed carrot, potato and apple and saute for a minute. Then add the soaked lentils, followed by the vegetable stock.
  6. Bring the soup to a boil, and then turn heat to low.
  7. Partially cover with a lid and cook for around 30 minutes till vegetables and lentils are tender and soft.
  8. Turn off the heat, and remove the whole spices, especially the cinnamon stick and the cloves.
  9. Blend with an immersion blender, till smooth or let it cool for 10 – 15 minutes and then blend it in batches in a blender.
  10. Turn heat to medium, and bring the soup to a light bowl. Add salt, and lemon juice. If preferred additional liquid can be added at this stage.
  11. Garnish with coriander leaves, and serve hot with boiled rice and yoghurt on the side.