Indian-Inspired Mulligatawny

Indian-Inspired Mulligatawny
Staff Writer
Indian-Inspired Mulligatawny

Ian Garlick

Indian-Inspired Mulligatawny

Created in the time of the Raj, this creamy lentil soup enriched with coconut milk takes its name from a Tamil phrase "milagu thanni," meaning pepper water.

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Heat the oil in a large saucepan. Add the onion and garlic, and cook for about 4 minutes. Stir in the chiles, cumin, coriander, turmeric, and cinnamon, followed by the stock, coconut milk, lentils, celery, carrots, and apple.

Bring to a boil, then reduce the heat, cover, and simmer until the lentils are tender, for about 30 minutes. Stir in the lemon juice and season with salt and pepper, to taste. Ladle the soup into serving bowls and top with fresh cilantro.


Calories per serving:

403 calories

Dietary restrictions:

High Fiber, Low Sodium Vegan, Vegetarian, Dairy Free, Gluten Free, Wheat Free, Kosher

Daily value:



  • Fat 29g 44%
  • Carbs 33g 11%
  • Saturated 20g 98%
  • Fiber 6g 24%
  • Trans 0g
  • Sugars 8g
  • Monounsaturated 4g
  • Polyunsaturated 3g
  • Protein 9g 19%
  • Sodium 88mg 4%
  • Calcium 82mg 8%
  • Magnesium 78mg 19%
  • Potassium 661mg 19%
  • Iron 6mg 35%
  • Zinc 2mg 11%
  • Phosphorus 204mg 29%
  • Vitamin A 273µg 30%
  • Vitamin C 11mg 18%
  • Thiamin (B1) 0mg 19%
  • Riboflavin (B2) 0mg 6%
  • Niacin (B3) 2mg 9%
  • Vitamin B6 0mg 15%
  • Folic Acid (B9) 146µg 37%
  • Vitamin D 0µg 0%
  • Vitamin E 3mg 17%
  • Vitamin K 18µg 22%
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