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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Directions

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.

Nutrition

Calories per serving:

187 kcal

Daily value:

9%

Servings:

4
  • Carbohydrate, by difference 23 g
  • Protein 12 g
  • Total lipid (fat) 6 g
  • Vitamin A, IU 3104 IU
  • Vitamin A, RAE 66 µg
  • Vitamin C, total ascorbic acid 1 mg
  • Vitamin D 43 IU
  • Vitamin E (alpha-tocopherol) 3 mg
  • Vitamin K (phylloquinone) 1 µg
  • Ash 3 g
  • Calcium, Ca 125 mg
  • Carotene, beta 1750 µg
  • Cholesterol 14 mg
  • Choline, total 20 mg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 1 g
  • Folate, DFE 25 µg
  • Folate, food 25 µg
  • Folate, total 25 µg
  • Fructose 1 g
  • Glucose (dextrose) 1 g
  • Glutamic acid 1 g
  • Iron, Fe 2 mg
  • Lutein + zeaxanthin 14 µg
  • Magnesium, Mg 28 mg
  • Niacin 1 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 192 mg
  • Potassium, K 250 mg
  • Retinol 56 µg
  • Selenium, Se 9 µg
  • Sodium, Na 518 mg
  • Sugars, total 7 g
  • Vitamin D (D2 + D3) 1 µg
  • Vitamin D3 (cholecalciferol) 1 µg
  • Water 294 g
  • Zinc, Zn 1 mg
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