Madhur Jaffrey's Vegan Mulligatawny

Warm your soul with Madhur Jaffrey's Vegan Mulligatawny, a comforting, flavor-packed soup that’s a delightful fusion of Indian spices and wholesome ingredients. This hearty recipe features protein-rich red lentils, fragrant basmati rice, creamy coconut milk, and a medley of vibrant aromatics like ginger, garlic, and onion. Enhanced with bold spices like curry powder, turmeric, and cumin, this vegan mulligatawny achieves the perfect balance of warmth and spice, while diced carrots and apples add subtle sweetness and texture. Finished with a splash of lime juice and a garnish of fresh cilantro, this one-pot wonder is also easy to prepare, making it an ideal choice for weekday dinners or meal prep. Ready in under an hour, it’s a nourishing, plant-based dish perfect for anyone seeking a comforting vegan soup infused with Indian flavors.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Red lentils
• 0.25 cup Basmati rice
• 1 cup Coconut milk
• 5 cups Vegetable stock
• 1 Onion (finely chopped)
• 3 Garlic cloves (minced)
• 1 tablespoon Ginger (grated)
• 1 Carrot (diced)
• 1 Apple (peeled and diced)
• 2 teaspoons Curry powder
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.25 teaspoon Cayenne pepper (optional)
• 1 tablespoon Lime juice
• 0.25 cup Cilantro (chopped, for garnish)
• 1.5 teaspoons Salt
• 2 tablespoons Vegetable oil

Directions

Step 1

Rinse the red lentils and basmati rice thoroughly under cold water and set aside.

Step 2

In a large pot, heat the vegetable oil over medium heat.

Step 3

Add the chopped onion and sauté for 3-4 minutes until softened.

Step 4

Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.

Step 5

Add the curry powder, turmeric, cumin, coriander, and cayenne pepper (if using). Stir well and cook the spices for about 1 minute to toast them.

Step 6

Add the diced carrot, apple, red lentils, and basmati rice to the pot. Stir to combine with the spices.

Step 7

Pour in the vegetable stock and bring the mixture to a boil.

Step 8

Reduce the heat to low, cover, and simmer for 30 minutes, or until the lentils and rice are fully cooked and soft.

Step 9

Stir in the coconut milk and salt, cooking for another 5 minutes to heat through.

Step 10

Use an immersion blender to puree the soup slightly, leaving some texture, or transfer half the soup to a blender and puree, then return it to the pot.

Step 11

Stir in the lime juice and adjust seasoning if needed.

Step 12

Serve hot, garnished with chopped cilantro.

Nutrition Facts

Serving size	(2082.6g)

Amount per serving	% Daily Value*
Calories	1221.9

Total Fat 39.3g	0%
Saturated Fat 6.5g	0%
Polyunsaturated Fat 20.4g
Cholesterol 0mg	0%
Sodium 7830.1mg	0%
Total Carbohydrate 188.0g	0%
Dietary Fiber 37.8g	0%
Total Sugars 59.2g
Protein 44.4g	0%

Vitamin D 0IU	0%
Calcium 366.8mg	0%
Iron 20.1mg	0%
Potassium 3973.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.6%

Protein: 13.8%

Carbs: 58.6%