Go Back
Mulligatawny soup is a delightful and aromatic dish that embodies the essence of comfort food. With its roots firmly planted in Indian cuisine, this soup has transcended cultures and geography, becoming a beloved staple in many households around the world. The name "mulligatawny" is derived from the Tamil words "milagu" (pepper) and "tannir" (water), which aptly describes its spicy yet soothing characteristics. Traditionally, this dish was created to utilize leftover meat and vegetables, but it has evolved into a vibrant soup packed with flavor and nutrition.

Healthy and Flavorful Mulligatawny Soup Recipe

Discover the warm and zesty comfort of Mulligatawny soup, a delightful dish that blends Indian flavors with a touch of global influence. This nutritious soup is packed with wholesome ingredients like red lentils, coconut milk, and vibrant vegetables, creating the perfect cozy meal for chilly days. Embrace the rich history and versatility of this soup, whether you're a vegetarian or love meat. Try this heartwarming recipe today! #Mulligatawny #Soup #ComfortFood #HealthyEating #VegetarianRecipes #IndianCuisine #Foodie
Print Recipe Pin Recipe

Ingredients
  

2 tablespoons coconut oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon ginger, grated

1 carrot, diced

1 celery stalk, diced

1 medium apple, peeled and diced

1 cup red lentils, rinsed

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric powder

½ teaspoon cinnamon

6 cups vegetable broth

1 can (14 oz) diced tomatoes

1 cup coconut milk

2 cups fresh spinach

Juice of 1 lime

Salt and pepper to taste

Fresh cilantro for garnish

Instructions
 

Sauté Aromatics: In a large pot, heat coconut oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

    Add Vegetables and Spices: Add the diced carrot, celery, and apple to the pot. Stir in the ground cumin, coriander, turmeric, and cinnamon, letting the spices toast for about 2 minutes.

      Combine Lentils and Broth: Add the rinsed red lentils to the pot, followed by the vegetable broth and diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 25-30 minutes, or until the lentils are tender.

        Blend (Optional): For a creamier texture, use an immersion blender to puree some of the soup, leaving some chunks for texture, or transfer half of the soup to a blender and puree before returning it to the pot.

          Finish with Coconut Milk and Spinach: Stir in the coconut milk and fresh spinach, cooking for an additional 5 minutes until the spinach is wilted. Season the soup with lime juice, salt, and pepper to taste.

            Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot and enjoy!

              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6