I first had this traditional Indian dish years ago, and I fell in love with it immediately. So after years of dreaming of this lovely explosion of flavor, I finally made it myself. Note, though it usually uses chicken, I opted to include it but scooped my serving out first. Does it need chicken, heck no. But hey, you do you : )

Mulligatawny is the result of British influence in India where colonizers altered their traditional rasam and made it hefty by adding chicken.

A few notes, if you Google Mulligatawny, first of all good luck spelling it right … but second of all, know that there are some different versions out there. Many call for cayenne, but I prefer red pepper flakes. Some use tomato paste, I do not because I don’t want it to compete with the curry. Some use rice in the soup, I do not, but I do serve leftovers with rice the next day. Also, some use cumin seeds … well, I didn’t have any so I left those out and used cumin powder. And some recipes also use mustard seeds, which I did not use. Also, I’ve seen flour added and or corn starch to thicken but I opted not to use either. And truthfully, while the first day it was more soup-like than stew-like, the second day it was very thick as the lentils soaked up even more broth. Oh, and I add sweet potato and the lentils, which some recipes call for and some do not. 


PREP TIME: 45 minutes | COOK TIME: 60 minutes

  • Olive oil for sauteing
  • 1 large yellow onion, finely chopped
  • 3 celery stalks, chopped
  • 3-4 TBS garlic, minced
  • 4 TBS ginger, minced
  • 3 tsp curry powder
  • 2 tsp cumin
  • 1 tsp red pepper flakes
  • 3 carrots, peeled and chopped
  • 2 large Granny Smith apples, chopped
  • 2 sweet potatoes, chopped
  • 8+ cups vegetable broth
  • 2 cans lite coconut milk
  • 1-2 cups red lentils, precooked
  • Optional: 2 cups or so of cooked, shredded chicken thighs

In a large Dutch oven (I used a 7.5Q), warm a few teaspoons of olive oil and saute the onion and celery for about 10 minutes over medium heat. Add all the spices and coat the onion and celery, stirring constantly. Add the carrot, apple, sweet potato, and broth. Bring to a boil then reduce heat and let simmer for about 25 minutes. Add coconut milk and precooked lentils and chicken if you’re using it. Cook for 10-15 minutes. Serve with naan, bread, or you could use rice as well and let people dish the soup over the rice. Whatever you do, you can’t go wrong. Enjoy!

The Best Almost-Vegan Soups

It’s National Homemade Soup Day … so here’s a quick wrap-up on some of my favorite soup recipes from this past year—some are vegan, and some are almost vegan, but all plant-forward. Enjoy!

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