Description
Jamie Oliver’s Mulligatawny Soup is a thick, spiced soup made with a combination of lentils, rice, vegetables, and curry spices. The name “Mulligatawny” means “pepper water” in Tamil, and the soup traditionally contains a blend of spices with a broth base. This version is hearty and wholesome, often served with rice or naan for a complete meal.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 thumb-sized piece of fresh ginger, grated
- 1 large carrot, chopped
- 1 red bell pepper, chopped
- 1 apple, peeled and chopped
- 1 cup red lentils, rinsed
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 liter (4 cups) vegetable or chicken stock
- 1/2 cup rice (optional)
- 1 can (400ml) coconut milk
- Salt and pepper to taste
- Fresh coriander (cilantro) for garnish
- Lemon wedges for serving
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion, garlic, and ginger, and sauté for 5-7 minutes until softened and fragrant. Stir frequently to avoid burning.
Stir in the chopped carrot, red bell pepper, and apple. Cook for another 5 minutes until the vegetables begin to soften. Add the curry powder, ground cumin, ground coriander, and turmeric. Stir well to coat the vegetables in the spices, allowing the flavors to develop.
Rinse the red lentils under cold water and add them to the pot. Pour in the vegetable or chicken stock and stir to combine. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the lentils are tender.
If you want to add rice, stir it in after the lentils have started cooking, and let it simmer until the rice is cooked through (about 15 minutes). You can also serve the soup over rice instead of adding it directly to the soup.
Once the lentils and rice are fully cooked, stir in the coconut milk. This adds a rich, creamy texture to the soup and balances out the spices. Heat the soup gently for another 5 minutes without boiling.
Taste the soup and adjust seasoning with salt and pepper. Serve the soup hot, garnished with fresh coriander (cilantro) and a squeeze of lemon juice for extra brightness.