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Mulligatawny Soup

Mulligatawny Soup is a simple red lentil soup blended to perfection with onions, garlic, ginger, spices and coconut milk.

Course dinner, Soup
Cuisine American, Indian
Keyword bean soup, lentil soup, vegan soup
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6
Calories 379 kcal


  • 4 Tbs olive oil
  • 1 large Spanish onion, chopped
  • 6 cloves garlic, finely chopped
  • 3 Tbs fresh ginger, finely chopped peeled
  • 1/2 jalapeño, stemmed, seeded, and chopped
  • 1 Tbs ground coriander
  • 2 tsp ground cumin
  • 1 1/2 tsp ground turmeric
  • 1 1/2 cups red lentils
  • 8 cups vegetable or chicken broth
  • 3 Tbs minced cilantro leaves
  • 1 cup unsweetened canned coconut milk
  • 1/4 cup freshly squeezed lemon juice
  • 2 tsp kosher salt
  • Freshly ground black pepper
  • dukkah, to top


  1. Heat the olive oil in a large pot over medium-high heat. Add the onion, garlic, ginger, and jalapeño and cook, stirring, until browned, about 12 minutes.

  2. Lower the heat to medium, stir in the coriander, cumin, and turmeric, cook until fragrant, stirring, for 45 seconds.

  3. Pour in the broth and bring to a boil. Add the lentils, lower the heat and simmer, covered, until very tender, about 30 minutes.

  4. Remove from heat. Stir in the cilantro and salt.

    Working in batches, transfer the mixture to a blender and puree until smooth, or puree with an immersion blender. Return the puree to the pot and reheat over medium heat.

  5. Whisk in the coconut milk (keep some aside to make a pretty swirl on top), lemon juice, and season with salt and pepper to taste.

  6. Serve immediately with cilantro and nutty dukkah topping, if desired.

Nutrition Facts
Mulligatawny Soup
Amount Per Serving (1 g)
Calories 379
* Percent Daily Values are based on a 2000 calorie diet.