Indian-Inspired Mulligatawny

Indian-Inspired Mulligatawny

Ian Garlick


  • 2 Tablespoons  sunflower oil
  • onion, chopped finely
  • cloves garlic, crushed
  • hot green chiles, seeded and chopped
  • 2 Teaspoons  ground cumin
  • 1 Teaspoon  ground coriander
  • 1 Teaspoon  turmeric
  • 1/2 Teaspoon  cinnamon
  • 4 1/4 Cups  vegetable stock
  • 1 3/4 Cup  coconut milk
  •   Generous 1/2 cup red lentils
  • stalks celery, chopped
  • carrots, chopped
  • apple, chopped
  •   Juice of 1/4 lemon
  •   Salt and ground black pepper, to taste
  •   Handful of fresh cilantro leaves

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.

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