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Curried Lentil Soup (Mulligatawney Soup)

- Serves 6

​Mulligatawney was one of the first Indian soups I ever tried to make for my family and boy, did we fall in love with it! A centuries old spicy soup created by Indian cooks for their British officers during colonial times, the original recipe was a broth made with pepper, tamarind, vegetables, and meat. With time, the recipe evolved into what it is today - a mildly spicy, creamy lentil soup dressed with coconut milk and cooked rice; served with some crusty bread it makes the perfect wholesome meal.

Image by Luisa Brimble
Ingredients for ​Curried Lentil Soup (Mulligatawney Soup)

  • ​1 inch cinnamon

  • 2 teaspoons coriander seeds

  • 1 teaspoons cumin seeds

  • 1 teaspoon anise seeds

  • 1/4 teaspoon fenugreek seeds

  • 2 tablespoons coconut oil or olive oil

  • 1 large carrot, cubed

  • 1 small onion, finely chopped

  • 1 small potato, cubed

  • 2 cloves garlic, finely chopped 

  • 1 inch finely chopped ginger

  • 2 large (450g) tomatoes, peeled and chopped

  • 2/3 cup split red lentils

  • 1/4 teaspoon turmeric 

  • 1 sprig curry leaves

  • 1 tablespoon salt

  • 1.3L vegetable or chicken stock

  • 3/4 cup coconut milk

  • 1/2 lemon, cut into wedges - for serving

  • 3 tablespoons long-grain rice, cooked - for serving

Recipes

  1. To make spice mix - Place cinnamon, coriander seeds, cumin seeds, anise seeds, and fenugreek seeds in a small frying pan. Toss for a few minutes on medium flame until aromatic. Using a mortar and pestle or in an electric coffee grinder, grind warm roasted seeds into a fine powder - set aside.

  2. Heat oil in a large saucepan on medium flame. Add carrot, onion, potatoes, garlic, and ginger - stir-fry for a few minutes until onions are translucent.

  3. Next, add chopped tomatoes, red lentils, turmeric, curry leaves, ground spice mix, salt and stock - stir well and bring to the boil. Reduce heat, cover and cook for about 40 minutes until lentils are fully cooked and very soft. Discard curry leaves.

  4. Using an immersion blender, blend soup until very smooth. Add coconut milk, lemon juice and long grain rice - heat for a few minutes stirring constantly. Serve hot with crusty bread of your choice.

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