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–+ servings
Benjamin

Instant Pot Mulligatawny Soup

Dive into the world of bold flavors and creamy textures with this Mulligatawny Soup Recipe. A delightful fusion of Indian spices and comforting ingredients, this soup is the perfect meal to warm you up on any day. Packed with lentils, vegetables, and a hint of sweetness from apples, this dish is a crowd-pleaser that’s both hearty and healthy.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 -6 servings
Course: Soup
Cuisine: Indian-British Fusion
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 1 teaspoon cumin
  • 1 can 14.5 oz diced tomatoes, undrained
  • 4 cups chicken or vegetable broth
  • 1 cup lentils red or yellow, rinsed
  • 1 medium apple peeled and diced
  • 1 cup coconut milk
  • Salt and pepper to taste
  • Fresh parsley or cilantro chopped (for garnish)

Method
 

Sauté the Vegetables:
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are tender.
Add Aromatics:
  1. Stir in the minced garlic, curry powder, ground ginger, and cumin.
  2. Cook for about 1 minute, allowing the spices to release their aroma.
Build the Soup Base:
  1. Add the diced tomatoes, chicken or vegetable broth, lentils, and diced apple to the pot.
  2. Stir well and bring the mixture to a boil.
Simmer:
  1. Reduce the heat to low, cover the pot, and let the soup simmer for 30-35 minutes.
  2. Check that the lentils are tender and the flavors have melded together beautifully.
Add Coconut Milk:
  1. Stir in the coconut milk for a creamy finish.
  2. Season with salt and pepper to taste.
Serve:
  1. Ladle the soup into bowls, garnish with fresh parsley or cilantro, and serve warm.

Notes

    • Make It Vegetarian: Use vegetable broth instead of chicken broth and consider adding chickpeas for extra protein.
    • Texture Options: Blend part of the soup for a creamier texture or leave it chunky for a rustic feel.
    • Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
    • Freezing Instructions: Freeze the soup without coconut milk in freezer-safe containers for up to 3 months. Add the coconut milk after reheating for the best texture.
    • Spice It Up: Add a pinch of cayenne or red chili flakes for a kick of heat.
 

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