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Mulligatawny Soup, The Frugal Vegan Cookbook

A red lentil stew studded with carrots and potato and redolent with the flavors of India. Serve over rice.

Course Lunch, Main Course
Cuisine Indian
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes


  • 1/4 cup vegetable oil
  • 2 medium onions diced
  • 5 cloves garlic
  • 1 1/2 tbsp garam masala
  • 1 1/2 tsp coriander
  • 1/2 tsp cayenne pepper
  • 1 bay leaf
  • 2 cups red lentils
  • 1 cup carrots chopped
  • 2 med red potatoes
  • 8 cup veggie broth or water
  • 1 cup unsweetened coconut milk canned
  • 3 tbsp lemon juice
  • salt and pepper to taste


  1. Heat the vegetable oil in a large pot over medium heat. Add the onions and cook until medium brown, 16-18 mounts, stirring often.

  2. Add the garlic and cook one minute. Add the garam masala, coriander, turmeric, cayenne and bay leaf. Continue to cook another minute.

  3. Add the lentils, carrots and potatoes and stir until coated. Add the veggie broth or water. Bring the soup to a boil, reduce heat to medium, and simmer until the lentil are very tender about 20 minutes.

  4. Discard the bay leaf.

  5. Puree the soup in batches in a blender. Return to the pot and stir in the coconut milk, and lemon juice. 

  6. Season to taste with salt and pepper and serve over rice.