Mulligatawny Recipe Vegetarian: Easy & Flavorful Dish

Mulligatawny soup is a delightful fusion of Indian spices and British culinary tradition, offering a warm, comforting bowl perfect for any season. Traditionally made with meat, this vegetarian mulligatawny recipe reinvents the classic by focusing on hearty vegetables, lentils, and fragrant spices that create a rich and nourishing experience.

Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your diet, this recipe delivers an authentic taste with a wholesome twist.

Rich in flavor and texture, this soup combines creamy coconut milk, aromatic curry powder, and fresh vegetables to create a dish that’s both satisfying and vibrant. It’s perfect as a cozy lunch or a light dinner, and pairs beautifully with crusty bread or fragrant basmati rice.

Plus, it’s easy to make and customizable to suit your taste preferences.

Ready to dive into a bowl of this delicious, spiced vegetarian mulligatawny? Let’s explore why this recipe is a must-try for your next meal.

Why You’ll Love This Recipe

This vegetarian mulligatawny soup is a celebration of bold flavors and nourishing ingredients that come together effortlessly. Here’s why it stands out:

• Wholesome and Hearty: Packed with lentils, carrots, apples, and potatoes, it’s a filling meal that keeps you energized.
• Rich in Flavor: The blend of curry powder, cumin, and fresh ginger adds authentic warmth and aroma.
• Dairy-Free and Vegan-Friendly: Using coconut milk instead of cream makes it suitable for dairy-free diets without compromising creaminess.
• Quick and Easy: Ready in under 45 minutes, it’s perfect for busy weeknights or meal prep.
• Customizable: Add your favorite vegetables or adjust the spice level to match your palate.

Ingredients

• 1 tablespoon olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 2 medium carrots, peeled and diced
• 2 medium potatoes, peeled and diced
• 1 tart apple, peeled, cored, and diced (Granny Smith recommended)
• 1 cup red lentils, rinsed well
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and black pepper, to taste
• Juice of 1 lemon
• Fresh cilantro, chopped for garnish
• Optional: 1 small chili pepper, finely chopped for extra heat

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or heat-resistant spatula
• Knife and cutting board
• Measuring cups and spoons
• Ladle for serving
• Blender or immersion blender (optional, for creamy texture)

Instructions

1. Heat the olive oil in your large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the garlic and grated ginger and cook for another 1-2 minutes until fragrant, stirring frequently to avoid burning.
3. Stir in the curry powder, cumin, and optional chili pepper. Cook for a minute to toast the spices, enhancing their flavor.
4. Add the diced carrots, potatoes, and apple to the pot. Stir well to coat the vegetables with the spices.
5. Pour in the rinsed red lentils and vegetable broth. Bring the mixture to a boil, then reduce heat to low and cover the pot.
6. Simmer for 25-30 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
7. Once cooked, stir in the coconut milk and season with salt and black pepper to taste.
8. Use an immersion blender to partially blend the soup for a creamy texture while keeping some chunks, or blend fully for a smooth consistency. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender and pulse a few times, then mix back into the pot.
9. Remove from heat and add fresh lemon juice to brighten the flavors.
10. Ladle the soup into bowls and garnish with chopped cilantro before serving.

Tips & Variations

“For an even richer flavor, toast your spices in a dry pan before adding them to the soup. This step unlocks deeper aromas that make your mulligatawny truly special.”

• Make it Vegan: This recipe is naturally vegan, but always double-check your vegetable broth for animal-based ingredients.
• Spice it Up: Add cayenne pepper or fresh green chilies if you prefer a spicier kick.
• Additional Vegetables: Feel free to toss in chopped celery, bell peppers, or green beans for extra texture and nutrition.
• Protein Boost: Add cooked chickpeas or tofu cubes for more protein.
• Serving Temperature: This soup is delicious hot but also tastes great chilled as a refreshing summer dish.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

This mulligatawny soup is wonderfully versatile and pairs well with a variety of sides. For a complete meal, try serving it with:

• Warm naan bread or garlic pita for dipping
• Steamed basmati rice to soak up the flavorful broth
• A fresh cucumber raita or yogurt dip to cool the palate
• A simple green salad with lemon vinaigrette for brightness
• For bread lovers, try our Vegan Bread Machine Recipe for Soft, Delicious Loaves to complement the soup perfectly.

Conclusion

This vegetarian mulligatawny recipe brings a delicious and nutritious twist to a classic dish, making it accessible and satisfying for everyone. The combination of tender lentils, fresh vegetables, and warming spices creates a harmony of flavors that’s both comforting and exciting.

Whether you’re cooking for family, hosting friends, or simply craving a cozy bowl of soup, this recipe delivers on taste and ease.

Its flexibility means you can easily adapt it to your pantry or preferences, and the coconut milk adds a luscious creaminess without any dairy. Don’t hesitate to explore other plant-based dishes to expand your culinary repertoire, such as our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert or Instant Pot Vegetarian Recipes Indian Food Lovers Adore for more warming meals.

So grab your pot, gather your ingredients, and enjoy a flavorful bowl of vegetarian mulligatawny that’s sure to become a favorite in your recipe collection!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Mulligatawny Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful vegetarian version of the classic Indian-inspired mulligatawny soup. Packed with lentils, vegetables, and warming spices for a hearty meal.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 tablespoon olive oil”, “1 large onion, chopped”, “2 cloves garlic, minced”, “1 tablespoon grated fresh ginger”, “2 carrots, diced”, “1 apple, peeled and chopped”, “1 cup red lentils, rinsed”, “4 cups vegetable broth”, “1 teaspoon curry powder”, “1/2 teaspoon ground turmeric”, “1/2 teaspoon ground cumin”, “1/2 cup coconut milk”, “Salt and pepper to taste”, “Fresh cilantro for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, and ginger; saut\u00e9 until soft.”}, {“@type”: “HowToStep”, “text”: “Stir in carrots, apple, curry powder, turmeric, and cumin; cook for 2 minutes.”}, {“@type”: “HowToStep”, “text”: “Add lentils and vegetable broth; bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Reduce heat and simmer for 30 minutes until lentils are tender.”}, {“@type”: “HowToStep”, “text”: “Stir in coconut milk and season with salt and pepper.”}, {“@type”: “HowToStep”, “text”: “Simmer for another 5 minutes, then remove from heat.”}, {“@type”: “HowToStep”, “text”: “Serve hot, garnished with fresh cilantro.”}], “nutrition”: {“calories”: “280 kcal”, “proteinContent”: “12 g”, “fatContent”: “8 g”, “carbohydrateContent”: “40 g”}}