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Mulligatawny Soup

Surabhi Sehgal
Lentil, Coconut and Tamarind Soup. Vegan, robust and delicious.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Appetizer, Sides, Soup
Cuisine British Cuisine, Indian Cuisine, South Indian Cuisine


  • 1 Onion chopped
  • 3-4 Garlic Cloves chopped
  • 1 Potato cubed
  • 1 Celery Stick chopped
  • Handful of Cilantro with stem
  • 1 Bay Leaf
  • 1 Cinnamon Stick
  • 2-3 Cardamom Pods
  • 5-6 Peppercorns
  • 1-2 Green Chillies slit
  • 1 tbsp Ghee
  • 2 tbsp Coconut Cream
  • 1 tsp Turmeric
  • 1 tsp Tamarind Paste
  • Salt to taste
  • 1/2 Cup Red Lentil
  • 1 tbsp Coriander for garnish


  • Heat a skillet and add Ghee
  • Add Cinnamon, Cardamom, Bay leaf, Peppercorn and sautee for a minute until their aroma releases 
  • Add Onion, Celery, Garlic and sautee until translucent 
  • Add 4 Cups Water,  Turmeric, Green Chillies,Coriander and Salt
  • Cover and simmer for 20-25 minutes on low heat
  • Strain the liquid, add it back to a skillet and add Potatoes and cook for 10-12 minutes until half cooked
  • Add the lentil and cook along with the Potatoes 
  • Cook until soft and remove from the stove 
  • Add Tamarind Paste and blend the soup to a fine consistency with a hand blender or regular blender 
  • Transfer the Soup back to a skillet and bring to  gentle simmer 
  • Add Coconut Cream, chopped Coriander and cracked Black Pepper before serving 
Keyword Lentil Soup, Mulligatawny Soup, Vegan Lentil Soup