Vegetarian Mulligatawny Soup
This plant-based version of the classic soup is a meal in itself. It's so thick it's like a stew, and just as flavorful!
Mulligatawny Soup
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Course: Dinner, Lunch, Salad Dressing, Soup
Cuisine: Indian
Keyword: Dairy Free, Gluten-Free, Healthy, Soup, Vegan, Vegetarian
Servings: 8
Author: Chef Bill Collins


  • 2 tablespoons olive oil
  • 1 onion (peeled and minced)
  • 2 carrots (peeled and diced)
  • 2 celery stalks (diced)
  • 6 garlic cloves (peeled and minced)
  • 2 tablespoons fresh ginger (grated)
  • 2 teaspoons mustard seeds
  • 1 teaspoon ground turmeric
  • teaspoons curry powder
  • ¼ teaspoon cayenne pepper (or Tabasco or other hot sauce)
  • ¾ teaspoon ground cumin
  • 1 apple (peeled, cored, and diced)
  • 2 tablespoons tomato paste
  • 3 tablespoons all purpose flour (or gluten free flour)
  • 1 cup red lentils
  • 6 cups vegetable stock (more may be needed)
  • ½ head cauliflower (cut into small florets)
  • 14 oz coconut milk (1 can)
  • 1 lime (juice only)
  • ¾ cup peas (fresh or frozen)
  • salt
  • pepper


  • Place a stock pot over a medium heat. When it’s heated, add the olive oil, then the onions, carrots, and celery. Sprinkle with salt and pepper, and cook, stirring occasionally, until the vegetables are starting to soften, about 5-8 minutes
  • Stir in the garlic and ginger, and cook until fragrant, approximately 30 seconds
  • Turn the heat up slightly, and add in the mustard seeds, turmeric, curry powder, cayenne, and cumin. Stir occasionally, until the vegetables darken and become strongly fragrant, approximately 1-2 minutes
  • Stir in the apple and tomato paste, and then the flour. Cook, stirring well, to coat all the ingredients, about 1-2 minutes
  • Add the stock and lentils, cover, and bring to a simmer, stirring as needed with a wooden spoon to scrape up any browned bits sticking to the bottom of the pot. Reduce the heat, and simmer for 5 minutes
  • Add the cauliflower, and simmer for 10-15 more minutes, or until the cauliflower is almost cooked through. If it looks like it needs more liquid, add a cup or more of water or stock, as needed. Add the coconut milk and lime juice, and return to a simmer. If you're using fresh peas, add them and cook for 5 minutes
  • If you’re using frozen peas, cook for five more minutes, then add the peas
  • Adjust the flavors, as needed, with salt, pepper, cumin, curry powder, or cayenne/Tabasco
  • Serve with naan, or any favorite bread
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