Vegetarian Mulligatawny Soup (Indian lentil soup) is a rich and hearty coconut curry soup. This Mulligatawny soup recipe is made with lentils, quinoa and canned chickpeas and it’s quick and easy to make.

bowl of mulligatawny soup recipe (coconut curry soup)

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

bowl of coconut curry soup (Indian lentil 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

So what’s in Mulligatawny Soup? Well, instead of the usual chicken and rice found in most Mulligatawny Soup recipes, we use a canned chickpeas, dried lentils, cooked quinoa and lots of fresh organic vegetables for this Indian lentil soup.

  • Extra virgin olive oil (you can use coconut oil)
  • Yellow onion
  • Garlic
  • Celery 
  • Carrots
  • Spices – curry powder, ground cumin, ground coriander, cayenne pepper
  • Brown lentils
  • Canned chopped tomatoes
  • Canned chickpeas
  • Vegetable broth
  • Red apple
  • Cooked quinoa
  • Cilantro
  • Canned coconut milk (full fat)
  • Salt and freshly ground black pepper to taste

How to Make Mulligatawny

This vegetarian Mulligatawny soup takes about 60 minutes to make start-to-finish.

  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 15 minutes

bowl of Indian lentil soup

Looking for more vegetarian soup recipes to make?

Want more ideas? Check out all my healthy soup recipes.

bowl of Mulligatawny soup
Yield: 6 servings

Vegetarian Mulligatawny

Prep Time 10 minutes
Cook Time 50 minutes
Additional Time 1 minute
Total Time 1 hour 1 minute

Vegetarian Mulligatawny Soup (Indian lentil soup) is a rich and hearty coconut curry soup. This Mulligatawny soup recipe is made with lentils, quinoa and canned chickpeas and it's quick and easy to make.

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 brown lentils, uncooked
  • 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 15 minutes

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 873Total Fat: 33gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 1791mgCarbohydrates: 116gFiber: 28gSugar: 20gProtein: 36g

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.