An authentic Indian lentil curry soup, Mulligatawny Soup is flavoured with curry paste, garam masala, green apples and coconut milk.
I’ve tried this soup a few times over the years and enjoyed the simplicity that goes into making it, and how delicious tasting it is. To be honest any soup with a curry flavour base and coconut milk has my attention.
We opted to make this a vegetarian soup although you could add roasted shredded chicken or leftover roast turkey for some additional protein.
Why Red Lentils
Red Lentils are both a pulse and a legume and a must have pantry item. Added to meals they offer a delicious option for when you want to have a lighter, vegetarian meal. Red lentils are hulled and split before packaging making them easier to cook with than most other legumes.
This is a meal that will come together quickly. The lentils cook fast, offer a faint sweet, nutty note and will get a little mushy making them excellent in soups, stews or curries. These guys are a natural thickener.
What to eat with this soup
Are you the type of person that loves a side with your soup? Or is your big bowl of soup your entire meal?! I swing either way. Some days I prefer a small cup of soup with a side and other days bring on a big mug of steaming love!
Try any of these sides with your vibrant bowl of mulligatawny soup.
- Crusty bread.
- Soup and a sandwich. Need we say more.
- Salad on the side.
- Fresh vegetables on the side.
- Fresh naan or pita bread.
- Cheese toast.
How to serve this soup
Pour hot steaming soup into a bowl or mug. Drizzle on some olive oil when serving and freshly cracked black pepper. Other ways to finish your soup, top with fresh cilantro, basil, parsley, dill or spinach.
I made this soup for a soup swap and drop and sent along a little fresh cilantro with each one to ensure they were able to add some on top.
- This is a vegetarian soup although you can add roasted chicken towards the end.
- We factor in about 2 cups per person per serving in this recipe.
- Add your cooked rice just before serving. You need only to reheat it, not cook it or it will become mush.
- Swap flat leaf parsley for cilantro if you don’t like the taste of cilantro.
- Instead of cooked rice, add cooked orzo.
Other soup recipes to try:
- Thai Turkey Coconut Soup: leftover turkey or chicken
- Pizza Soup: a favourite for pizza lovers
- Carrot and Cumin Soup: combines simple flavours
- Chicken Tortilla Soup: a family favourite
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- olive oil
- 1 small onion or 1/2 onion, diced small
- 2 stalks celery, chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, minced
- 1-2 tsp ginger, freshly grated
- 1 tbsp curry paste
- 1 tsp garam masala
- 2 bay leaves
- salt and pepper
- 10 cups stock
- 1/2 cup red lentils, washed and picked through
- 1 green apple, diced
- 1 can coconut milk
- 3/4` cup cooked rice, cooled
- cilantro, chopped for garnish
- 1 lime, cut into wedges to squeeze on top
- heat oil in a sauce pan over medium-high heat.
- Add onions, celery and carrots cooking until onions are getting soft, 5-10 minutes. Add garlic and ginger sauteeing for 1-2 minutes.
- Mix in curry paste and garam masala, let cook for 1-2 minutes.
- Toss in bay leaves, a good pinch salt and pepper, and pour in your stock. Bring soup to a boil; reduce heat to medium and simmer for about 15 minutes.
- Stir in lentils and continue to cook until they are tender, about 15 minutes. Add green apple and coconut milk.
- Do not let coconut milk boil, but cook for a couple minutes more. Stir in your rice.
- Ladle into bowls and serve with cilantro sprinkled on top and a squeeze of fresh lime.