Mulligatawny Soup Recipe

Prepare vegetables

Peel and finely dice the onion. Peel and dice the carrots and potato into 1/2-inch pieces. Core and chop the apple into small pieces (leave skin on if desired). Mince the garlic and finely grate the ginger.

In a heavy-bottomed pot or Dutch oven set over medium heat, warm the vegetable oil or ghee (2 tbs). If using mustard seeds, add them first and let them pop for 20–30 seconds. Add cumin seeds (if using) and toast for another 15 seconds until aromatic.

Add the diced onion and a pinch of salt. Sauté, stirring occasionally, until the onion is translucent and beginning to brown at the edges, about 6–8 minutes.

Add the minced garlic and grated ginger; cook 1 minute until fragrant. Stir in ground coriander (1 tsp), turmeric (1 tsp), ground cumin (if using, adjust so total cumin = 1 tsp), madras curry powder (2 tsp), black pepper (1 tsp), and red chili flakes (0.25 tsp) if using. Cook spices 30–60 seconds, stirring constantly to bloom the flavors but not burn them.

Add the chopped carrots, potato, apple and the rinsed red lentils to the pot. Stir to coat the vegetables and lentils with the spices for 1–2 minutes.

Pour in the vegetable broth (4 cups), diced tomatoes with their juices (0.5 cup), and water (0.5 cup). Bring the mixture to a gentle boil over medium-high heat, then reduce heat to a simmer.

Cover and simmer until the lentils and vegetables are tender, about 20–25 minutes. Stir occasionally and check that the lentils are breaking down and potatoes are fork-tender.

Once the vegetables and lentils are tender, remove the pot from heat. Stir in the coconut milk (1 cup). For a partially smooth Mulligatawny, use an immersion blender to puree about half the soup to create body while leaving some texture. For a fully smooth soup, blend in batches in a blender until smooth, then return to pot.

Return the pot to low heat just to warm through (do not boil). Taste and season with salt (start with 1 tsp) and lemon juice (1 tbs). Adjust seasoning, adding more salt, lemon, or a pinch of sugar if the tomatoes make it too tart.

If the soup is too thick, thin with up to 1/2 cup more water or broth until desired consistency is reached. Rewarm gently and stir in chopped cilantro (2 tbs).

Ladle the soup into bowls. Garnish each bowl with a swirl of plain yogurt or extra coconut milk (optional), and sprinkle with toasted cashews or almonds and an additional pinch of chopped cilantro. Serve hot with lemon wedges on the side.