Description
Spicy Indian Mulligatawny Soup is a vibrant, heartwarming dish combining bold Indian spices, tender lentils, apples, and creamy coconut milk. This comforting soup delivers a perfect balance of heat, sweetness, and creaminess, making it ideal for cozying up on chilly days. Easily customizable for vegetarians and meat-eaters alike, it offers layers of flavors and nourishing ingredients for a satisfying meal.
Ingredients
Scale
Lentil Base and Aromatics
- 1 cup lentils, rinsed well
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Fruits and Vegetables
- 1 large apple, chopped (or pears/mango as alternatives)
Spices
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seeds or powder
- 1 teaspoon ground coriander
- 1 tablespoon garam masala
- Optional: ½ teaspoon chili powder or fresh chilies for heat
Liquids and Protein
- 4 cups stock or broth (vegetable or chicken)
- 1 cup coconut milk
- Optional protein: 1 cup cooked chicken, tofu cubes, or chickpeas
Garnishes and Additions
- Fresh cilantro, chopped
- Coconut cream (for swirling)
- Thinly sliced green chilies
- Toasted cumin seeds or crushed roasted peanuts (optional)
- Lemon juice (optional, for serving)
Instructions
- Prepare the Aromatics: Heat a bit of oil in a large pot and sauté finely chopped onions, garlic, and ginger over medium heat until soft and golden. This forms the fragrant base for the soup’s flavors.
- Toast the Spices: Add turmeric, cumin, coriander, and garam masala to the pot and toast gently for 1-2 minutes, allowing the spices to release their oils and deepen in aroma without burning.
- Build the Soup Base: Stir in chopped apples and rinsed lentils, then pour in the stock. Bring the mixture to a boil, then reduce heat and simmer until lentils and apples are tender and cooked through, about 20-25 minutes.
- Incorporate Coconut Milk: Stir in the coconut milk to add creaminess and balance the heat and spices. Let the soup simmer for an additional 5 minutes to blend the flavors well.
- Add Protein and Simmer: If using chicken, tofu, or chickpeas, add them now and continue simmering until the proteins are heated through and fully incorporated, about 10 minutes.
Notes
- Toast Spices Gently: Use low heat when toasting spices to avoid bitterness and extract their full flavor.
- Rinse Lentils Well: Clean lentils before cooking to remove excess starch and prevent clumping.
- Consistent Stirring: Stir often while simmering to prevent lentils from sticking to the pot and to ensure even cooking.
- Adjust Texture: Blend part of the soup for creaminess while leaving some lentils and apples whole for texture contrast.
- Add Fresh Lemon Juice: A squeeze of lemon just before serving brightens and balances the flavors.
- Make Ahead: Flavors improve after resting overnight. Store in airtight containers in the fridge for up to 3 days or freeze for up to 3 months.
- Reheat Gently: Warm on low heat, stirring occasionally to maintain smoothness and prevent the coconut milk from curdling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Indian Fusion
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Spicy Mulligatawny Soup, Indian Soup, Lentil Soup, Coconut Milk Soup, Comfort Food, Vegetarian Soup, Vegan Option, Indian Fusion
