Vegan Mulligatawny Soup Recipe

Mulligatawny Soup is an Anglo-Indian speciality. The name originates from Tamil language and translates as pepper-water. This version includes wholesome lentils and chickpeas for a delicious, satisfying protein-rich one-pot dinner.

Customer Rating:
5.0 (1 votes)

Posted by: michael
On:

Cuisine

Indian

Time

30 - 60 mins

Skill Level

Newbie

Serves

4

Courses etc.

Lunch Box
Main Courses
Starters

You will need

IngredientAdd
4 Tbsp olive oil More products
1 onion, finely chopped More products
1 inch (about 2,5cm) piece fresh ginger More products
2 cloves garlic, crushed More products
4 medium sized carrots, chopped More products
2 celery sticks, chopped More products
2 apples, cubed, optional This item is only available in our high street shops. More products
1 tsp ground cumin More products
1 tsp ground coriander More products
1 tsp curry powder, optional More products
1/8 tsp cayenne chilli More products
1/2 tsp sea salt More products
1/2 cup or 100g dry chickpeas OR More products
1 400g can ready-cooked chickpeas More products
1/2 cup or 100g brown lentils OR More products
1/2 cup or 100g green lentils OR More products
1 400g can ready-cooked brown or green lentils More products
1/2 cup or about 100g white Basmati rice OR More products
1/2 cup or about 100g brown Basmati rice More products
1 400ml can coconut milk More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • If using dry chickpeas, pre-soak them overnight and cook them until soft, ideally in a pressure cooker. If using dry lentils, soak them for at least 4 hours. If using canned chickpeas and lentils, simply rinse and drain them.
  • Gently heat the oil in a medium sized saucepan, then add the onion, ginger and garlic, and gently stir fry for about 5 minutes.
  • Add in the carrot, celery and apple, if using. Stir fry for another 5 minutes.
  • Now add the ground spices, the salt, the chickpeas, lentils and rice, along with a cup of water. Cook for about 20 minutes, or until the lentils and the rice are nice and soft.
  • Finally, right before serving, add the coconut milk, stir in, and take off the heat and serve piping hot.

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