mulligatawny recipe

This fragrant Indian Mulligatawny Soup is spiced with curry and made from creamy red lentils, carrots, apples, and coconut milk. Make a double batch and freeze the leftovers!

Indian Mulligatawny Soup

butter (or olive oil

yellow onion, chopped

carrot,

red jalapeno,

garlic cloves,

ginger root

firm apples, peeled,

(14.5 oz) can diced tomatoes

curry powder

cumin

paprika

cinnamon

turmeric

cardamom

black pepper

thyme

red lentils (uncooked)

broth

coconut milk

Salt and black pepper

cashews

cilantro scallions

Melt the butter in a large pot or...

Melt the butter in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and jalapeno, then saute for 4 to 5 minutes or until the onions have softened.

Add the garlic, ginger, apples, and diced tomatoes...

Add the garlic, ginger, apples, and diced tomatoes to the pot. Saute for another 3 minutes, then add in all of the spices and toss to coat. Add in the lentils and broth and let the contents come to a boil. Turn the heat down to medium-low and simmer uncovered for 30 minutes.

Puree about 75% of the ingredients using either...

Puree about 75% of the ingredients using either an immersion blender or by transferring a portion of the contents to the bowl of a standard blender. Leave some of the chunks whole, as it adds a nice texture and consistency to the soup. Return the soup to the pot if needed, then stir in the coconut milk. Taste, and adjust salt and black pepper as needed.

Serve topped with cashew and scallions along with...

Serve topped with cashew and scallions along with naan bread for dipping.

Instant Pot Mulligatawny Soup is so creamy and richly satisfying with bright and spicy Indian flavors.  This vegan adaptable version is delicious as is or can easily be built upon adding chicken, more veggies and rice.  An easy and fast weeknight meal!

Instant Pot Mulligatawny Soup 

tablespoons ghee or coconut oil

whole cumin seeds

whole coriander seeds

whole mustard seeds

onion, chopped

garlic cloves, roughly chopped

ginger

serrano chili, slit

yellow curry powder

carrot, chopped

yam, cubed

green apple, cubed

red lentils

teaspoon sea salt

tomato, chopped

ounces coconut milk

fresh parsley, chopped

cilantro- leaves and stems, chopped

lemon juice

Turn instant pot on saute function.  Add ghee and cumin, mustard, coriander seeds.  Saute 2 minutes.

Add onion, garlic, ginger, the slit serrano chili, and curry powder.  Saute 3 more minutes.

Add carrot, yam, apple, broth, red lentils, sea salt, tomato, and coconut milk.  Stir and scrape any bits stuck on the bottom.   Set the instant pot to medium pressure for 10 minutes.

Release the pressure.  Stir in parsley, cilantro and lemon juice.

This recipe sounds wonderful....but I do not have an Instant Pot, can it be adapted?

WOW, phenomenal. Used Indian curry powder, Japanese yam, doubled red daal, and added can of chickpeas. When cooking rice on the side, added a cinnamon stick, two cloves, and cardamom

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Indian Mulligatawny Soup

Instant Pot Mulligatawny Soup

Top 2 mulligatawny recipe recipes from across the web

The most viewed mulligatawny recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Indian Mulligatawny Soup

Instant Pot Mulligatawny Soup

The most viewed mulligatawny recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine