Mulligatawny Soup Recipe

Ingredients

• 50 g (¼ cup)pink lentils (masoor dal)
• 45 g (¼ cup)white rice
• 60 ml (4 tablespoons)olive oil
• 1bay leaf
• 1 tablespoonfinely chopped ginger
• 1 tablespoonfinely chopped garlic
• 1 tablespoonchopped celery
• 75 g (½ cup)chopped onion
• 60 g (½ cup)finely chopped carrot
• 35 g (¼ cup)finely chopped apple, peeled and cored (or tomato paste)
• 710 ml (3 cups)vegetable stock or broth
• 240 ml (1 cup)coconut milk
• to tastesalt and black pepper
• 1 teaspooncurry powder
• ¼ teaspoonground turmeric
• ¼ teaspoondried oregano
• 1 tablespoonlemon juice
• 1 tablespoonchopped coriander leaves

Instructions

1. 1

   Prepare vegetables

   Chop the vegetables and set them aside.

2. 2

   Soak rice

   Rinse the rice and lentils, then soak them separately in bowls, each with 1 cup of water, for 10–15 minutes.

3. 3

   Sauté aromatics

   Set the Instant Pot to Sauté for 5 minutes. Add the olive oil, bay leaf, ginger, garlic, celery and onion. Sauté for 1 minute, or until fragrant.

4. 4

   Add rice mixture

   Add the diced carrots, soaked lentils and rice, draining off their soaking water. Stir and cook for 1 minute.

5. 5

   Pressure cook

   Add the vegetable stock, curry powder, turmeric, oregano and salt, then stir. Seal the lid and pressure cook on High for 8 minutes.

6. 6

   Release pressure

   After 8 minutes, release the steam manually and open the Instant Pot lid.

7. 7

   Finish the soup

   Stir in the coconut milk, black pepper and coriander. Gently mash the soup with a ladle. If desired, simmer on Sauté for 5 minutes after adding the coconut milk.

8. 8

   Add lemon

   Drizzle in the lemon juice and serve the soup warm.

What is mulligatawny soup?

Mulligatawny is a soup associated with Anglo-Indian cooking, with a name derived from Tamil words for pepper water. Recipes vary, but spices, vegetables and a hearty base are common features.

This version uses lentils and rice for body, while coconut milk softens the spices into a creamy broth. Lemon and coriander add a fresh finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 6g protein, 26g carbs, 19g fat.

The rice and lentils provide most of the carbohydrate, while olive oil and coconut milk contribute much of the fat. Lentils add some protein, though this serving is not especially protein-heavy; serve it with a protein-rich side such as yoghurt or tofu if you want a more balanced plate.

Lentils, rice and vegetables

Lentils and rice: soaking them separately for 10–15 minutes gives them a head start before pressure cooking. Drain away the soaking water before adding them to the pot.

Apple or tomato paste: the recipe lists either option, but its method does not specify when to add it. Follow the publisher’s linked recipe for the intended timing if using one.

Build flavour in the pot

Aromatics: briefly sauté the ginger, garlic, celery and onion in olive oil until fragrant. This short step gives the soup a savoury base.

Spices: stir the curry powder, turmeric and oregano into the stock before pressure cooking. Season with salt at this stage, then adjust the pepper at the end.

Pressure cooking and texture

Timing: cook on High pressure for 8 minutes once the lid is sealed. Release the pressure manually after cooking, as directed.

Consistency: lentils and rice give the soup body, and gently mashing with a ladle makes it less chunky. Stir in coconut milk after opening the pot to keep its creamy flavour distinct.

The creamy finish

Coconut milk: add it after pressure cooking, along with coriander and black pepper. For a hotter serving, use Sauté to simmer the soup for a further 5 minutes.

Lemon juice: add it at the end rather than during pressure cooking, so its fresh acidity lifts the creamy, spiced broth.

What to serve alongside

Serve the soup warm as a meal on its own or with flatbread for dipping. A simple side salad or extra coriander can add freshness alongside the rich, soft-textured soup.

Recipe notes & tips

• Chop the vegetables before starting the Instant Pot so they are ready to add.
• Soak the rice and lentils in separate bowls, as the recipe directs.
• Drain the soaking water thoroughly before adding the rice and lentils.
• Keep the sauté brief and stop once the aromatics smell fragrant.
• Mash gently with the ladle to retain some texture.
• Add the lemon juice just before serving.

Variations

• Tomato paste: use it instead of the peeled, cored apple listed in the ingredients.
• Extra lemon: add another squeeze at the table for a sharper finish.
• More coriander: scatter extra chopped leaves over each bowl before serving.
• Smoother soup: mash more thoroughly with the ladle after adding the coconut milk.
• More vegetables: add extra chopped carrot or celery with the other vegetables.

Common mistakes to avoid

• Skipping the rinse: rinse the rice and lentils before soaking to remove loose surface starch and residue.
• Forgetting to drain: discard the soaking water before adding the rice and lentils to the pot.
• Over-sautéing: stop after about a minute, once the aromatics are fragrant.
• Adding coconut milk too early: stir it in after pressure cooking, as the method specifies.
• Mashing too much: mash gently if you want some texture to remain.
• Leaving out the lemon: finish with the lemon juice to balance the creamy broth.

How to store

Cool leftovers promptly and refrigerate in a sealed container for up to 3 days. Reheat gently on the hob or in a microwave, stirring well; add a splash of water or stock if the soup has thickened.

Frequently asked questions