Vegan Mulligatawny Soup

This Vegan Mulligatawny Soup recipe is a rich and hearty coconut curry soup is made with lentils, quinoa and canned chickpeas.

Mulligatawny Soup is a good, hearty, stick-to-your-ribs coconut curry lentil soup that has an amazing combo of flavors.

This nourishing Mulligatawny soup has a touch of warming curry, making it perfect for cold winter nights. Serve it with a green garden salad and warm crusty bread for a delicious meatless meal.

What is Mulligatawny Soup

Mulligatawny is an Indian inspired curry lentil soup that’s typically made with chicken and rice and chopped pieces of apple. At first, the apple notion caused a little pause and head-scratching on my part.   But for this recipe,  I went with grated apples instead of chopped.  The grated pieces of apple blend-in better with all of the other ingredients and they provide a subtle kiss of sweetness.

Mulligatawny Soup Recipe

This recipe for Mulligatawny Soup may seem daunting, but trust me, it comes together in a pinch. 

• Dried Lentils – We use brown or green lentils for this soup.
• Aromatics – A delicious mix of celery (with some celery leaves), carrot, onion and garlic give this soup a delicious flavor.
• Extra virgin olive oil  – We use extra-virgin olive oil to saute the aromatics with.
• Seasoning – This soup is deliciously seasoned with curry powder, ground cumin, ground coriander, cayenne pepper
• Canned tomatoes – A can of chopped tomatoes is added to this soup, m
• Broth – We use vegetable broth for this recipe, but you can also use chicken broth.
• Cooked Quinoa and Canned Chickpeas – We add chickpeas and quinoa instead of meat to make this soup completely nutritious and satisfying. 
• Red Apple – We stir in some grated apple to add a little sweet flavor to this Mulligatawny.
• Cilantro – Fresh cilantro adds a pop of flavor.
• Canned coconut milk – Adding canned full-fat coconut milk makes this soup rich and exotic tasting.

Find the printable recipe with measurements below.

How to Make Mulligatawny Soup

This cozy Vegan Mulligatawny soup has an amazing combination of flavors and it’s perfect for cold winter nights. 

1. Saute. Saute onions, garlic, celery and carrot in a large pot.
2. Seasoning. Add curry powder, cumin, coriander and cayenne pepper, stir to blend.
3. Add Lentils. Add lentils, chickpeas, tomatoes and broth.
4. Simmer. Bring to a boil, then reduce heat and simmer for about 30 minutes.
5. Coconut milk. Stir in coconut milk, apple and quinoa and simmer another 10 minutes for the apple to soften.

Variations

• If you want a creamier soup, you can blend half the soup before adding in the coconut milk and quinoa.
• Use white or brown rice instead of quinoa.
• You can use red lentils instead of brown lentils, but if you use red lentils then you’ll want to reduce the cooking time by about 10 minutes or so because red lentils cook much quicker than the brown lentils.

Looking for more soup recipes to make?

Check out all my easy lentil soup recipes.

• Mexican Lentil Soup
• Red Lentil Soup
• French Lentil Soup
• Vegan Lentil Soup
• Italian Lentil Soup

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Yield: 6 servings

Vegan Mulligatawny Soup

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 1 minute

Total Time 1 hour 1 minute

This Vegan Mulligatawny Soup recipe is a rich and hearty coconut curry soup is made with lentils, quinoa and canned chickpeas.

Ingredients

• 3 tablespoons extra virgin olive oil (you can use coconut oil)
• 4 cloves garlic, minced
• 1 yellow onion, peeled and diced
• 2 celery stalks, sliced
• 2 large carrots, sliced (or chopped)
• 3 teaspoons curry powder
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1 cup dried brown lentils, rinsed and picked through
• 2 cups canned chopped tomatoes, drained
• 1 14-5 ounce can chickpeas, rinsed and drained
• 8 cups vegetable broth
• 1/2 red apple, peeled and grated
• 1 cup cooked quinoa
• 1/3 cup cilantro, chopped, plus extra for garnish
• 1 14.5  ounce can coconut milk (full fat)
• salt and freshly ground black pepper to taste

Instructions

1. Heat the oil in a large pot.
2. Saute onions, garlic, celery and carrot for 5 to 7 minutes.
3. Add curry powder, cumin, coriander and cayenne pepper, stir to blend.
4. Add lentils, chickpeas, tomatoes and broth.
5. Bring to a boil, then reduce heat and simmer for about 30 minutes.
6. Add apple, quinoa, cilantro and coconut milk.
7. Continue to simmer for another 10 minutes or until apple is tender.

Notes

Variations

• If you want a creamier soup, you can blend half the soup before adding in the coconut milk and quinoa.
• Use white or brown rice instead of quinoa.
• You can use red lentils instead of brown lentils, but if you use red lentils then you'll want to reduce the cooking time by about 10 minutes or so because red lentils cook much quicker than the brown lentils.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 799Total Fat: 33gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1790mgCarbohydrates: 102gFiber: 27gSugar: 20gProtein: 31g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.