Red lentils are an excellent base for soups and dishes like the classic Indian dal. They cook quickly, break down to thicken the soup, and provide valuable nutrients.
In Mulligatawny soup, an Indian-inspired dish developed in British kitchens, red lentils are seasoned with yellow curry spices and cooked in coconut cream. Neta Levy, from the recipe blog Munchkin, shows us how easy it is to prepare this traditional Indian soup at home, combining carrots, potatoes, and a green apple for a delightful hint of tartness—don’t skip it!
Mulligatawny Lentil Soup Recipe
Recipe by: Neta Loya
- Preparation Time: 20 minutes
- Total Time: 80 minutes
- Serves: 5
Ingredients
3 tbsp olive oil
1 finely chopped onion
3 minced garlic cloves
1 chopped fresh chili pepper (optional, for added heat)
1 tbsp grated fresh ginger
1 peeled and diced potato
1 peeled and diced Granny Smith apple
1 peeled and diced carrot
1 tbsp curry powder (dry spice blend)
500 g red lentils
2 liters water
1 can coconut cream (400 ml)
Salt
A handful of chopped cilantro, for serving
½ lemon
1. Heat olive oil in a pot. Sauté the onion, garlic, chili, and ginger for 2-3 minutes, being careful not to burn them.
2. Add the potato, apple, and carrot. Stir and sauté for an additional 2-3 minutes.
3. Season with curry powder, stirring to combine, and sauté for another minute.
4. Add the red lentils, water, and coconut cream. Bring to a boil, then reduce the heat, cover, and simmer for about an hour until the lentils completely break down.
5. Before serving, add salt, chopped cilantro, and squeeze juice from half a lemon. Taste and adjust seasoning as needed.
Neta Loya, in collaboration with Sugat