Lentil and vegetable soup with spices and coconut
Mulligatawny is a warming Tamil soup rich with lentils, vegetables, and creamy coconut milk. Often served with rice or bread.
Serves 4
Heat oil and cook onions until soft
Stir in curry powder, cook 1 minute
Add stock, lentils, and diced vegetables
Cook 25-30 minutes until lentils are soft
Stir in coconut milk and simmer 5 minutes
For smoother soup, partially blend lentils
Adjust spice level to preference
Add chicken for protein
Use red lentils or moong dal
Refrigerate for 4 days; freezes well for 1 month
Mulligatawny evolved from Tamil 'milagu tannir' (pepper water) during British colonial period.
Yes, reduce cooking time to 15 minutes
Yes, all ingredients are plant-based
Per serving · 4 servings total
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