Mulligatawny is a classic Anglo-Indian soup with a rich, spiced broth, traditionally made with meat, but this vegan version uses lentils and vegetables to create a deeply satisfying and hearty meal. The name comes from Tamil words meaning “pepper water,” and this plant-based take delivers all the warmth and complexity of the original, with a creamy coconut finish. It’s a perfect one-pot meal that’s both comforting and nourishing, ideal for a chilly day.
Ingredients
- 2 tablespoons (30 ml) olive oil or coconut oil
- 1 large yellow onion, diced (about 1 ½ cups / 200 g)
- 2 carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about ¾ cup / 100 g)
- 3 cloves garlic, minced
- 1 tablespoon (8 g) grated fresh ginger
- 1 tablespoon (8 g) curry powder
- 1 teaspoon (2 g) ground turmeric
- ½ teaspoon (1 g) ground cumin
- ¼ teaspoon (0.5 g) cayenne pepper (optional, for heat)
- 1 cup (200 g) red lentils, rinsed and drained
- 1 apple (such as Granny Smith), peeled, cored, and diced
- 6 cups (1.4 L) vegetable broth
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 tablespoon (15 ml) fresh lemon juice
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 8 minutes.
- Add the garlic, ginger, curry powder, turmeric, cumin, and cayenne (if using). Cook for 1 minute until fragrant, stirring constantly to prevent burning.
- Add the rinsed red lentils, diced apple, and vegetable broth. Stir well and bring to a boil.
- Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are fully broken down and the vegetables are tender.
- Using an immersion blender, puree the soup until smooth. (Alternatively, carefully transfer in batches to a blender and blend until smooth, then return to the pot.)
- Stir in the coconut milk and lemon juice. Cook over low heat for another 5 minutes to warm through. Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh cilantro, if desired. Serve hot.
Tips
- Substitutions: If you don’t have red lentils, you can use yellow split peas, but they will need a longer cooking time (about 40-45 minutes). For a lower-fat option, use light coconut milk, though the soup will be less creamy.
- Blending safely: If using a countertop blender, never fill it more than halfway with hot liquid. Remove the center cap from the lid and cover with a kitchen towel to allow steam to escape, and start on low speed.
- Common mistake: Don’t skip the apple – it adds a subtle sweetness that balances the spices. Also, be careful not to overcook the soup after adding the coconut milk, as it can curdle if boiled too vigorously.
- Make it richer: For an even deeper flavor, toast the curry powder in the oil for 30 seconds before adding the other spices.
Serving Suggestions
This vegan mulligatawny is a complete meal on its own, but it pairs beautifully with steamed basmati rice or warm naan bread for dipping. For a heartier meal, serve it over a scoop of cooked quinoa or with a side of roasted vegetables. A dollop of vegan yogurt or a swirl of extra coconut milk on top adds a lovely finishing touch.
Variations
- Vegetable Mulligatawny: Add 1 cup of chopped cauliflower or green beans along with the lentils for extra texture and nutrition.
- Spicy Mulligatawny: Increase the cayenne pepper to ½ teaspoon, or add a finely chopped green chili pepper with the garlic and ginger.
- Curried Apple Soup: Omit the lentils and add an extra apple and 1 cup of cooked chickpeas for a different take on the soup.
- Herbed Mulligatawny: Stir in 1 teaspoon of dried thyme or a handful of fresh spinach just before blending for an herby twist.
Storage and Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight, making it even more delicious the next day. To reheat, simply warm it in a pot over medium heat, stirring occasionally, until piping hot. You can also reheat individual portions in the microwave. This soup freezes well for up to 3 months – thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this soup oil-free? Yes, simply sauté the vegetables in a few tablespoons of vegetable broth or water instead of oil. The soup will still be flavorful, though slightly less rich.
Can I use brown or green lentils instead of red? Yes, but the cooking time will increase significantly (to about 40-45 minutes), and the soup won’t be as smooth because these lentils hold their shape. You may need to add more broth if it becomes too thick.
Is this soup gluten-free? Yes, as long as your curry powder is gluten-free (most are) and you use a gluten-free vegetable broth. Check the labels to be sure.
What does mulligatawny taste like? It’s a complex, savory soup with a mild heat from curry and pepper, balanced by sweetness from apple and coconut milk. The texture is velvety and smooth, thanks to the blended lentils.
Can I make this in a slow cooker? Yes, sauté the aromatics first, then transfer everything except the coconut milk and lemon juice to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then blend, stir in the coconut milk and lemon juice, and heat through.
Can I add protein to this soup? Absolutely. Stir in a can of drained chickpeas or cubed extra-firm tofu along with the coconut milk for added protein and heartiness.
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