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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4
Servings
268
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons sunflower oil
  • 1 onion, chopped finely
  • 3 cloves garlic, crushed
  • 2 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
  • 1/2 Cup red lentils
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 1 apple, chopped
  • Juice of a quarter lemon
  • Salt and ground black pepper, to taste
  • Handful of fresh cilantro leaves

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.

Nutritional Facts

Total Fat
10g
14%
Sugar
18g
20%
Saturated Fat
5g
21%
Cholesterol
25mg
8%
Carbohydrate, by difference
36g
28%
Protein
9g
20%
Vitamin A, RAE
47µg
7%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
209mg
21%
Choline, total
18mg
4%
Fiber, total dietary
3g
12%
Folate, total
25µg
6%
Iron, Fe
3mg
17%
Magnesium, Mg
27mg
8%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
175mg
25%
Selenium, Se
10µg
18%
Sodium, Na
536mg
36%
Vitamin D (D2 + D3)
1µg
7%
Water
96g
4%
Zinc, Zn
2mg
25%

Indian Shopping Tip

Indian food is loaded with many herbs and spices. Make sure you have a stocked spice cabinet and a big appetite.

Indian Cooking Tip

As delicious as Indian food is, the smells are strong and they linger. Make sure to have your stove vents running and a window open if you don't want your furniture to smell like spices for a week.

Indian Wine Pairing

Riesling, gewürztraminer, muscat, or torrontés with curries and other sauced dishes; cabernet sauvignon, cabernet franc, malbec. zinfandel, or primitivo with tandoori or other roasted meats and poultry.