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A bowl of vegan mulligatawny soup.
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5 from 1 vote

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Soup
Cuisine: British, Indian
Servings: 4 people
Calories: 200kcal
Author: Kiran

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

  • Vegan yoghurt for garnish
  • ½ cup Coriander / cilantro leaves chopped
  • Boiled rice

Instructions

  • 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.
  • Add the chopped onion, and saute for 2 – 3 minutes till onion is translucent.
  • Add the whole spices (cumin seeds, black peppercorn, cinnamon stick and cloves) and saute for a minute.
  • 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.
  • Add the cubed carrot, potato and apple and saute for a minute. Then add the soaked lentils, followed by the vegetable stock.
  • Bring the soup to a boil, and then turn heat to low.
  • Partially cover with a lid and cook for around 30 minutes till vegetables and lentils are tender and soft.
  • Turn off the heat, and remove the whole spices, especially the cinnamon stick and the cloves.
  • Blend with an immersion blender, till smooth or let it cool for 10 – 15 minutes and then blend it in batches in a blender.
  • 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.
  • Garnish with coriander leaves, and serve hot with boiled rice and yoghurt on the side.

Nutrition

Calories: 200kcal
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