Vegetarian Mulligatawny Soup

Warm up with a bowl of vibrant and flavorful Vegetarian Mulligatawny Soup, a hearty take on the traditional Indian-inspired dish. This comforting recipe features protein-packed red lentils and a medley of aromatic spices like curry powder, cumin, and turmeric, creating a rich, golden broth with layers of savory depth. The addition of diced apple and creamy coconut milk adds a touch of sweetness and velvety texture, perfectly complementing the savory vegetables and tangy burst of fresh lemon juice. Ready in just 50 minutes, this vegan and gluten-free soup is a wholesome, crowd-pleasing option for weeknight dinners or meal prep. Garnished with fresh cilantro, it’s a feast for both the eyes and the palate. Perfect for those seeking cozy, healthy meals with bold global flavors!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1.5 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 cup red lentils, rinsed
• 6 cups vegetable broth
• 1 medium apple, peeled and diced
• 1 14-ounce can canned diced tomatoes
• 1 13.5-ounce can coconut milk
• 1 tablespoon lemon juice
• 2 tablespoons cilantro, chopped (for garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, until the vegetables are softened.

Step 3

Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.

Step 4

Add the curry powder, ground cumin, and ground turmeric. Stir to coat the vegetables with the spices and cook for another 1 minute.

Step 5

Mix in the red lentils, vegetable broth, diced apple, and canned tomatoes. Bring the mixture to a boil.

Step 6

Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the lentils are tender.

Step 7

Pour in the coconut milk and stir well. Allow the soup to heat through for 5 additional minutes.

Step 8

Stir in the lemon juice, salt, and black pepper. Adjust seasoning to taste.

Step 9

Serve the soup hot, garnished with chopped cilantro.

Nutrition Facts

Serving size	(3106.0g)

Amount per serving	% Daily Value*
Calories	1596.8

Total Fat 55.8g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 10.4g
Cholesterol 7.9mg	0%
Sodium 9634.1mg	0%
Total Carbohydrate 237.7g	0%
Dietary Fiber 55.1g	0%
Total Sugars 96.7g
Protein 52.3g	0%

Vitamin D 0IU	0%
Calcium 586.5mg	0%
Iron 27.1mg	0%
Potassium 5905.2mg	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: 30.2%

Protein: 12.6%

Carbs: 57.2%