Veg mulligatawny is a beautifully spiced, comforting soup that traces its roots to South Indian “milagu thanni” (pepper water), later adapted by British and Anglo-Indian kitchens into a thick, hearty pottage. This vegetarian version keeps the soul of the dish—lentils, apples, coconut milk, and a warm curry-spice base—while using everyday vegetables and pantry staples. It’s naturally filling, gently creamy, and comes together in one pot in about 45 minutes, making it a perfect weeknight dinner that feels special.
Ingredients
- 2 tablespoons (30 ml) neutral oil (sunflower or canola)
- 1 large yellow onion, finely chopped (about 1½ cups / 190 g)
- 2 celery stalks, diced (about ¾ cup / 100 g)
- 2 medium carrots, peeled and diced (about 1 cup / 130 g)
- 1 large Granny Smith apple, peeled, cored, and diced (about 1½ cups / 200 g)
- 3 garlic cloves, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 1 tablespoon (8 g) mild 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
- 6 cups (1.4 L) vegetable broth, low-sodium
- 1 can (13.5 oz / 400 ml) full-fat coconut milk
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (6 g) fine sea salt, plus more to taste
- ¼ teaspoon (0.5 g) freshly ground black pepper
- Fresh cilantro leaves, for serving (optional)
Instructions
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, celery, carrots, and apple. Cook, stirring occasionally, until the vegetables begin to soften, about 6–8 minutes.
- Add the garlic, ginger, curry powder, turmeric, cumin, and cayenne (if using). Stir constantly for 1 minute until fragrant.
- Add the rinsed red lentils and vegetable broth. Stir well, scraping up any browned bits from the bottom. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the lentils are completely soft and falling apart.
- Remove the pot from the heat. Using an immersion blender, purée 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, lemon juice, salt, and black pepper. Place back over medium-low heat and warm through for 5 minutes, stirring occasionally. Do not let it boil.
- Taste and adjust seasoning with more salt or lemon juice if needed. Ladle into bowls and top with fresh cilantro if desired.
Tips
- Substitutions: No red lentils? Use yellow split peas, but increase cooking time to 30–35 minutes. For a lower-fat version, use light coconut milk, though the soup will be less creamy. If you don’t have curry powder, use 1½ teaspoons garam masala plus ½ teaspoon ground coriander.
- Don’t skip the apple: The apple adds a subtle sweetness that balances the spices and lentils. A pear or a ripe banana (added at the end) can work in a pinch, but apple is classic.
- Blend safely: Hot liquids expand when blended. If using a stand blender, remove the center cap and cover with a kitchen towel to allow steam to escape. Blend in small batches.
- Make it chunky: If you prefer texture, purée only half the soup and leave the rest as is. Or skip blending entirely—the lentils will still thicken the broth nicely.
Serving Suggestions
Serve this soup with a dollop of plain yogurt or a swirl of extra coconut milk, a squeeze of lime, and warm naan or crusty bread. It also pairs well with steamed basmati rice—ladle the soup over the rice for a more substantial bowl. A side of roasted cauliflower or a simple green salad with a tangy vinaigrette rounds out the meal.
Variations
- Add greens: Stir in a few handfuls of fresh spinach or kale during the last 5 minutes of cooking until wilted.
- Roasted vegetables: Roast the carrots, celery, and apple at 400°F (200°C) for 20 minutes before adding to the pot for a deeper, caramelized flavor.
- Spicy kick: Add 1 finely chopped fresh green chili (like serrano) with the garlic, or a teaspoon of sriracha at the end.
- Protein boost: Stir in 1 cup (150 g) of cooked chickpeas or cubed firm tofu along with the coconut milk to make it more substantial.
Storage and Reheating
Refrigerate leftover soup in an airtight container for up to 4 days. The flavors will meld and deepen overnight. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen if it has thickened. You can also microwave individual portions in 1-minute intervals, stirring between. Freeze in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator before reheating. Note that the coconut milk may separate slightly after thawing—just stir well while reheating.
Frequently Asked Questions
Can I make this soup without coconut milk? Yes. Substitute an equal amount of plain yogurt (stir in at the end, off the heat, to avoid curdling) or simply use extra broth. The soup will be less creamy but still delicious.
Is this soup gluten-free? As written, yes—just ensure your curry powder and vegetable broth are certified gluten-free if you have celiac disease. Serve with gluten-free bread or rice.
Can I use brown or green lentils instead of red? Yes, but they hold their shape and won’t break down as much. Increase the simmering time to 30–35 minutes, and you may need to add extra broth to reach the desired consistency.
Why is my soup too thick? Red lentils absorb a lot of liquid. If the soup becomes thicker than you like, simply stir in additional vegetable broth or water until it reaches your preferred consistency. Season with extra salt if needed.
Can I make this in a slow cooker? Yes. Sauté the vegetables and spices first, then transfer everything except the coconut milk and lemon juice to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours. Blend, then stir in coconut milk and lemon juice and heat through.
What is the origin of mulligatawny soup? The name comes from the Tamil words “milagu” (pepper) and “tanni” (water), referring to a spicy pepper broth. British colonists in India adapted it into a thicker soup with meat and vegetables, and this vegetarian version is a modern, plant-based take on that colonial-era dish.
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