Madhur Jaffrey’s Easy Vegetarian Mulligatawny Soup

We were playing Guess the Soup last week on Twitter. Heidi made us guess mulligatawny and although I came up with the winning guess, I said I didn’t think I’d ever had mulligatawny. Heidi said I must make it, it’s delicious, so I said okay then, I’ll give it a go next week.

Now it is next week and I’ve made and eaten my first ever mulligatawny soup. I can safely say that not only is it indeed delicious, it leaves your kitchen beautifully aromatic.

I’ve just finished a bowlful and the only reason I’m not going back for seconds is that it’s a hearty soup and I don’t want to get too full for dinner. Also, there’s chickpeas in it and I’m having chickpea and aubergine casserole later.

This recipe came from the Cookbook Cooks blog, who got it from her friend’s copy of Simple Indian Cookery by Madhur Jaffrey.



Madhur Jaffrey’s Easy Vegetarian Mulligatawny Soup

3 tablespoons olive oil
1 teaspoon ginger, grated
3 cloves garlic, crushed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/2 teaspoons curry powder
1/8-1/4 teaspoon cayenne
1 400g can chickpeas, rinsed
1 cup red split lentils
4 cups/1 litre of vegetable stock
1/2-1 teaspoon of salt
1 tablespoon lemon juice
1 tablespoon finely chopped coriander

  • Heat olive oil over medium heat, when hot, add ginger and garlic. Stir for 10 seconds.
  • Add cumin, coriander, curry powder, and cayenne. Stir for 10 seconds.
  • Add chickpeas and stir to coat with spices.
  • Add lentils, vegetable stock, and salt and bring to a boil. Reduce heat and simmer for 45 minutes.
  • Remove from heat and stir in lemon juice.
  • Garnish with fresh coriander.

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  1. Lovely, so glad you liked it. The spices in the recipe you show here is identical, tho mine had only lentils, plus some diced carrot/celery/onion & taboo-chicken too. Yours will be quicker to whip up without them tho, bonus! Can’t wait to try this version, which fits with my “part-time vegetarian” diet plan 😉

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