Madhur Jaffrey's Vegan Mulligatawny

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

Mulligatawny is a lemon & black pepper flavored lentil Indian soup. This recipe is an adaptation of several different adaptations of Madhur Jaffrey's recipe. I like it very lemony so I usually add more lemon juice to my individual bowl afterwards!

Ingredients Nutrition

Directions

  1. Dry roast whole peppercorns in soup pot over medium heat until fragrant.
  2. Add oil. When hot, add ginger and garlic and stir for 10 seconds or until fragrant. Next add all spices from cumin through cayenne and stir for another 10 seconds.
  3. Add well-rinsed chickpeas and potato pieces and stir to coat with spices.
  4. Next, add well-rinsed lentils along with stock and salt. Bring to a boil, then reduce heat and simmer covered for 45 minutes. If soup gets too thick, add more water or stock to make it your desired consistency.
  5. Remove from heat. Add lemon juice and coconut milk and puree soup with immersion blender (or blend in batches in blender) to your desired consistency.
  6. Serve with cilantro garnish.
Most Helpful

5 5

My husband and I loved this recipe! I always thought making Indian food would be hard, but not at all! Thank you for sharing. PAC Fall '12