Indian Mulligatawny Lentil Soup

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (14 oz) diced tomatoes
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 medium apple, peeled and diced
• 1/2 cup coconut milk
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Add garlic and ginger, cooking for another minute until fragrant.
3. 3 Stir in cumin, coriander, turmeric, and cayenne, toasting spices for 30 seconds.
4. 4 Add diced tomatoes, lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 25 minutes until lentils are tender.
5. 5 Stir in diced apple and cook for another 5 minutes.
6. 6 Mix in coconut milk and lemon juice. Season with salt and pepper to taste.
7. 7 Serve hot, garnished with fresh cilantro.

Nutrition

Tips

• For a creamier soup, use an immersion blender to partially puree the soup before adding coconut milk.
• Adjust cayenne pepper to your spice preference.
• This soup tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium heat.

Serving Suggestions

• Serve with warm naan bread or basmati rice.
• Add a dollop of plain yogurt for extra creaminess if desired.

FAQ