Mulligatawny Soup Recipe | Vegetarian Mulligatawny Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining creaminess.

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are often less expensive and provide a similar texture.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasonings

Homemade stock is healthier and can be made from scraps.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be tailored to taste and are often cheaper.

Heat olive oil and butter in a large pot over medium heat.

Add cardamom pods and bay leaf; sauté briefly to infuse flavors.

Stir in chopped onion and cook until softened.

Add chopped tomatoes and cook until they break down.

Mix in turmeric powder, roasted cumin powder, and garam masala; cook for a minute.

Add soaked and drained red lentils and stir to combine.

Pour in vegetable stock and bring to a boil.

Reduce heat and simmer until lentils are tender.

Stir in coconut milk and lime zest; mix well.

Prepare tempering by heating olive oil and butter in a small pan; add garlic flakes and chili flakes until fragrant.

Pour tempering over the soup and stir in lime juice and fresh coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary