Mulligatawny Soup (மிளகுத்தண்ணீர்) — Indian-Spiced Lentil and Vegetable Soup

• 200 gred lentils, rinsed
• 180 gyellow onion, finely diced
• 140 gcarrot, small dice
• 100 gcelery, small dice
• 12 ggarlic, minced
• 10 gfresh ginger, grated
• 30 gtomato paste
• 2 tspcurry powder (a mild Madras-style blend works well)
• 1 tspground cumin
• 1 tspground coriander
• 0.5 tspground turmeric
• 1 tspblack pepper, freshly ground
• 0.25 tspcayenne pepper (for gentle heat)
• 1 leafbay leaf
• 1200 mlvegetable stock
• 150 gapple, peeled and small dice (Granny Smith or similar tart apple)
• 200 gtomatoes, diced (fresh or canned)
• 200 mlcoconut milk (full-fat for best texture)
• 15 mllemon juice
• 9 gfine sea salt (about 1 1/2 tsp)
• 15 mlneutral oil
• 10 gfresh cilantro, chopped

Instructions

1. 1

   Rinse the red lentils under cold water until the water runs mostly clear, then drain well. Dice the onion, carrot, and celery into small, even pieces so they cook at the same rate and build a consistent texture in the soup.

2. 2

   Heat the oil in a heavy pot over medium heat for 1 minute, then add the onion, carrot, and celery. Cook for 8 minutes, stirring frequently, until the onion is translucent and the vegetables begin to soften without browning aggressively.

3. 3

   Add the garlic and ginger and cook for 60 seconds, stirring constantly so they do not scorch. Stir in the tomato paste and cook for 2 minutes to caramelize it slightly and deepen the soup’s base.

4. 4

   Add curry powder, cumin, coriander, turmeric, black pepper, cayenne, and the bay leaf, then stir for 30 seconds to bloom the spices in the hot oil. This brief toasting makes the aromatics more pronounced and prevents the soup from tasting flat.

5. 5

   Pour in the vegetable stock and scrape the bottom of the pot to release any flavorful browned bits. Add the rinsed lentils, diced tomatoes, diced apple, and salt, then bring the pot to a gentle boil over medium-high heat.

6. 6

   Reduce heat to low and simmer uncovered for 25 minutes, stirring every 5 minutes to prevent lentils from sticking. The soup is ready for blending when the lentils are fully tender and the vegetables mash easily against the side of the pot.

7. 7

   Remove and discard the bay leaf, then blend the soup until smooth using an immersion blender, or blend in batches in a countertop blender. If you prefer a slightly rustic texture, blend about 75% of the soup and leave the rest chunky for contrast.

8. 8

   Stir in the coconut milk and simmer for 5 minutes to integrate and gently thicken the soup. Turn off the heat, add the lemon juice, and rest the soup for 5 minutes so the acidity and spices settle into a balanced finish.

9. 9

   Ladle into warm bowls and garnish each serving with chopped cilantro. Serve immediately while the soup is steaming, and add an extra 1 ml of lemon juice per bowl if you want a brighter, more peppery lift.