Indulge in the rich flavors of Vegan Mulligatawny

If you’ve ever taken a trip to India, then you already know that there is something magical about the food there. It’s a land of spices, aromas, and flavors that will dance on your tongue and keep you coming back for more.

One such dish that captures the essence of Indian cuisine is Mulligatawny soup. Originally made with chicken stock, this dish has been transformed into a vegetarian masterpiece by none other than Madhur Jaffrey, the queen of Indian cooking.

In this recipe article, I’ll be sharing Madhur Jaffrey’s vegan Mulligatawny recipe. This soup contains a blend of split red lentils, Yukon Gold potatoes, and chickpeas in a coconut milk base infused with cumin, coriander, turmeric, and curry powder. It’s hearty yet light and perfect for any occasion.

Whether you’re a seasoned cook or just starting to explore the world of vegan cuisine, this recipe is easy to follow and delivers delicious results. So why not take a trip to India in your own kitchen and whip up a batch of Madhur Jaffrey’s Mulligatawny soup tonight? You won’t regret it.

Why You’ll Love This Recipe

Madhur Jaffrey's Vegan Mulligatawny
Madhur Jaffrey’s Vegan Mulligatawny

Listen up, fellow food lovers! If you’re looking for a hearty and satisfying meal, then you are in for a treat. Madhur Jaffrey’s Vegan Mulligatawny Recipe is the ultimate comfort food that will leave you craving for more. Trust me; you are going to love this soup recipe!

Firstly, this recipe is 100% vegan and therefore perfect for those who follow a plant-based diet or have dietary restrictions. Incredibly creamy and packed with protein thanks to the split red lentils and chickpeas, this vegetarian mulligatawny soup also contains an abundance of healthy vegetables such as Yukon gold potatoes, ginger, and cilantro.

Secondly, this soup made with coconut milk and a fusion of aromatic spices such as curry powder, Madras curry powder, fennel seeds, turmeric, cumin, coriander, black pepper, and cayenne pepper gives it an unmistakably Indian flavor that will take your taste buds on a journey.

Finally, this easy vegetarian mulligatawny is packed with nutritional value without compromising flavor. And it’s not just my opinion; popular culinary experts like Food Network have adapted this recipe from Jaffrey’s cookbook. The Guardian also dubbed it the best lentil soup ever tasted.

In summary, this vegan mulligatawny soup is healthy yet flavorful without compromise – what more could we ask? So grab your apron and let’s dive into the ingredients list!

Ingredient List

 A cozy bowl of warmth on a chilly evening.
A cozy bowl of warmth on a chilly evening.

Let’s take a look at the star players of this Madhur Jaffrey’s Vegan Mulligatawny recipe. You will need:

  • Split red lentils: This soup’s body is made from split red lentils which turn into a velvety texture when cooked. Lentils are a great source of plant-based protein, fiber, and various nutritional elements.

  • Chickpeas: These legumes add extra creaminess and protein to the soup, making it more satisfying.

  • Yukon Gold potatoes: A staple ingredient in soups because they hold up well to simmering and thicken up soups nicely.

  • Garlic cloves: No savory soup is complete without garlic. This powerhouse vegetable is high in Vitamin C, antioxidants and can help reduce inflammation.

  • Ginger: Fresh ginger’s sharp and spicy flavors elevate this soup to another level. Ginger is also believed to relieve digestive issues and nausea.

  • Coconut milk: Creamy, smooth, and a little bit sweet, coconut milk provides the essential richness to this vegan mulligatawny.

  • Lemon Juice: The acidity from lemon juice balances out the creaminess of the coconut milk and brightens up the flavors of the spices.

  • Curry powder: This spice blend includes coriander, turmeric, cumin, cayenne pepper, fennel seed, black peppercorn, and Madras curry powder. It gives the soup an earthy flavor with some heat that warms you up from inside.

  • Ground coriander: Coriander seeds have a warm, nutty flavor that enhances curries and soups.

  • Extra virgin olive oil: Use oil for sautéing onions and garlic to build flavors in your soup base.

  • Salt: To season every layer of your soup dishes, always remember to taste as you go!

The Recipe How-To

 Mulligatawny, the ultimate comfort food.
Mulligatawny, the ultimate comfort food.

Now, it’s time to get to the main event: how to make this Madhur Jaffrey’s Vegan Mulligatawny soup recipe. Gather all the ingredients that we listed earlier.

Step 1: Preparing the Lentils and Vegetables

First, rinse 1 cup of split red lentils in cold water before cooking. Then, in a separate bowl, peel and chop 2 medium-sized Yukon Gold potatoes, set them aside.

Step 2: Cooking the Lentils and Vegetables

Put the lentils in a pot with 4 cups water or vegetable broth over high heat. Bring it to a boil, reduce the heat to allow a gentle boil, and let it cook for about 20 minutes.

Meanwhile, heat 3 tablespoons extra-virgin olive oil in a skillet over medium heat. Add in 2 cloves garlic minced or pressed and 1 teaspoon grated ginger root, cook and Stir for a minute until fragrant.

After that, add in the chopped potatoes and sauté for about 10-12 minutes until they are golden brown with slightly softened edges.

Step 3: Combining Everything

After adding the cooked lentils and vegetables to the skillet with garlic and ginger, pour into them 1 can coconut milk along with1 tablespoon lemon juice, stir well.

Blend together 2 teaspoons curry powder, 2 teaspoons Madras curry powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground fennel, ¼ teaspoon turmeric, and a pinch of cayenne pepper. Add this mixture into the soup base now.

Finally, season everything with 1-2 teaspoons salt (or to taste), add in freshly cracked pepper to taste as well. Let all ingredients simmer on medium heat for about 5-10 minutes until it thickens slightly.

That’s it! You have just made an easy vegetarian mulligatawny soup recipe based on Madhur Jaffrey’s way!

Step 4: Serving

Ladle your soup into bowls and garnish each serving with some fresh chopped cilantro leaves, which adds another layer of flavor profile to your dish. This vegan mulligatawny soup made is best served hot!

Now that you know how to create this Madhur Jaffrey mulligatawny soup recipe food, you can tweak or add any ingredient you want to suit your preferences better!

Substitutions and Variations

 Indulge your taste buds with this spicy and aromatic dish!
Indulge your taste buds with this spicy and aromatic dish!

As a vegan chef, I understand that sometimes it can be challenging to find the exact ingredients needed for a recipe. But don’t let that stop you from making this incredible Madhur Jaffrey’s Vegan Mulligatawny Recipe! Here are some substitutions and variations you can make:

– Instead of split red lentils, use yellow or green split peas or even regular lentils, but keep in mind that cooking time may vary.

– If you don’t have Yukon Gold potatoes, any other type of potato will work just fine. Sweet potatoes or yams would be an interesting alternative as well.

– Chickpeas can be substituted with black beans, kidney beans or even tofu for some extra protein.

– For a spicier kick, increase the amount of cayenne pepper in the recipe or try using Madras curry powder instead of regular curry powder.

– Ground coriander and ground cumin can be replaced with whole seeds, which should be toasted in a dry pan before being ground into a powder.

– If you’re not a fan of garlic or ginger, feel free to reduce the amount or skip it altogether. However, keep in mind that these two ingredients add great depth of flavor to the dish.

– Coconut milk can also be substituted with almond milk or any other plant-based milk, but keep in mind that this will alter the taste and texture of the soup.

These are just some options to customize your soup according to your preference. Remember that cooking is all about experimentation and creativity! Don’t hesitate to try new things and make this recipe your own.

Serving and Pairing

 It's like a hug in a bowl, perfect for the season.
It’s like a hug in a bowl, perfect for the season.

Now that you’ve prepared this scrumptious vegan Mulligatawny soup, it’s time to enjoy it with some sides that would complement its flavors perfectly. This soup is a complete meal on its own but adding some accompaniments can make for an even more satisfying experience.

Pair your favorite crusty bread with the soup to have a nice balance of textures- the crunch from the bread and the silky-smooth consistency of the soup would work like magic in your mouth. Another great option is naan bread that you can heat up and serve immediately to dip into the soup; it makes for great sopping too.

You can also get creative by accoompaning the meal with a side salad of greens such as baby spinach or arugula, and a sprinkle of citrusy lemon juice, followed by some cilantro leaves thrown on top. The greens provide a refreshing contrast to the bold and complex flavors in this soup while also offering an array of nutrients.

For an Indian-inspired feast, you can serve samosas (fried or baked) with chutneys on the side like mint-cilantro or tamarind-date for an extra kick of flavor.

As for drinks, pairing this luscious Mulligatawny with a dark Indian beer or red wine such as Shiraz would enhance the flavors even more. For a non-alcoholic option, try it with chai tea to get into that cozy atmosphere.

The possibilities are endless when it comes to pairing this savory and aromatic Mulligatawny soup; just let your imagination run wild and indulge in all the flavorful delights!

Make-Ahead, Storing and Reheating

 A vegan twist on a classic Anglo-Indian soup.
A vegan twist on a classic Anglo-Indian soup.

As I sit here in my kitchen, sipping on a steaming bowl of Madhur Jaffrey’s Vegan Mulligatawny Soup, I can’t help but marvel at its incredible flavor and aroma. This Indian-inspired soup is a perfect treat for any time of the day, but it’s not always easy to find the time to cook one up fresh every time you’re craving it.

Luckily, this magnificent soup recipe can be made ahead of time and stored for later consumption without compromising on taste. You can easily double or even triple this recipe and freeze the leftovers for future meals.

If you’re looking to make this soup ahead of time, simply prepare it following the recipe’s instructions and let it cool completely before storing it in airtight containers. It can be refrigerated for up to four days or frozen for up to three months. Just make sure to label your containers clearly with the date so that you don’t forget how long it has been stored.

When reheating the soup, place it in a saucepan over medium heat, stirring occasionally until heated through. If the soup has thickened while refrigerated or frozen, simply add some water or vegetable broth to thin it out.

One tip for freezing is to freeze individual servings in plastic bags instead of one large container. This way, you will have an easy grab-and-go lunch or snack handy whenever you want some mulligatawny goodness.

In conclusion, this Madhur Jaffrey’s vegan mulligatawny soup is an excellent choice for anyone looking for a versatile and convenient soup recipe. It stores well and reheats beautifully without losing its unique flavor and aroma, making it an ideal meal-prep option for busy weeknights or lazy weekends.

Tips for Perfect Results

 A spoonful of mulligatawny is all you need to escape the winter blues.
A spoonful of mulligatawny is all you need to escape the winter blues.

I have cooked this vegan mulligatawny soup multiple times and found a few tips to keep in mind for the best results. Here are some of my recommendations:

Firstly, make sure to use Madras curry powder as it adds an authentic Indian flavor to the soup. Secondly, cooking lentils without salt allows them to cook evenly and become tender. So, add salt only at the end.

Another tip is to use a good quality coconut milk that isn’t too thin, so it gives the soup a creamy consistency. Be sure to shake the can before using the coconut milk to ensure that the cream and water are well mixed together.

It is also important to not skip sautéing the onion, garlic, and ginger in oil as it adds layers of flavor to the soup. And for a slightly sweet and sour tang, always finish with freshly squeezed lemon juice.

For those who like spicy food, cayenne pepper can be added as per their taste preference. Sprinkle some chopped cilantro leaves just before serving, adding freshness and aroma to the warm bowl.

Lastly, if you want a thicker consistency in your soup, add less water or simmer for longer until it reaches your ideal texture. The beautiful thing about this soup recipe is that it can easily be adapted to your individual preferences.

By following these simple tips, you will undoubtedly create a delicious soup that will warm your body from head to toe!


Now that you know how to cook Madhur Jaffrey’s Vegan Mulligatawny soup recipe like a pro, there may be some questions you would like answered. In this section, I’ll provide answers to common FAQs about the recipe, including tips on how to adjust the spice level and how to store leftovers properly. Let’s get started!

What is mulligatawny soup made of?

This recipe consists of a savory curry soup which traditionally includes ingredients like chicken, vegetables, apples, and rice. Despite its cultural origins, this dish has been modified to suit the palates of various groups, representing how foods can be assimilated and altered to fulfill different cultural preferences. Overall, this soup is both tasty and culturally significant.

What nationality is mulligatawny soup?

The historical origins of mulligatawny soup can be traced back to South India as a basic broth. However, the recipe was altered to suit British taste preferences during the period of British imperial rule in India. This highlights how food traditions can reflect a group or society’s identity. As noted by literary scholar Modhumita Roy, mulligatawny soup became a significant culinary representation of the British presence in India.

Does mulligatawny soup contain meat?

A fusion soup that combines British and Indian spices, Mulligatawny, is a delightful blend of sweetness and spiciness. This well-known soup comes in various styles, with rice, coconut milk, vegetarian or non-vegetarian versions.

Is mulligatawny same as rasam?

The English have a version of a soup called Mulligatawny, which was inspired by a spicy pepper broth called Milagu Thanni or rasam in Tamil language. However, they had to adapt the recipe to make it less spicy and more suitable to their taste.

Bottom Line

If you’re craving a hearty and flavorful soup, then look no further than Madhur Jaffrey’s vegan mulligatawny recipe. This dish is packed with healthy ingredients like split red lentils, chickpeas, yukon gold potatoes, and a variety of spices that make for an unforgettable flavor profile. Plus, it’s 100% vegan-friendly and can be easily adapted to suit your individual dietary needs.

At the end of the day, what makes this dish truly special is the fact that it’s a classic recipe adapted by Madhur Jaffrey in her world-renowned vegetarian cookbook. So, whether you’re a seasoned pro in the kitchen or simply looking for something new to try, we highly recommend giving this recipe a go.

Whether you’re serving up a bowl for lunch or dinner, this soup is sure to impress even the toughest of critics. So grab some cilantro and coconut milk, and get ready to create a delicious masterpiece that you won’t soon forget.

Madhur Jaffrey's Vegan Mulligatawny

Madhur Jaffrey’s Vegan Mulligatawny Recipe

Mulligatawny is a lemon & black pepper flavored lentil Indian soup. This recipe is an adaptation of several different adaptations of Madhur Jaffrey's recipe. I like it very lemony so I usually add more lemon juice to my individual bowl afterwards!
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Prep Time 10 mins
Cook Time 1 hr
Course Main Course
Cuisine Indian
Servings 8
Calories 478 kcal


  • 1 tablespoon whole black peppercorn
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon grated ginger
  • 3 garlic cloves, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon Madras curry powder
  • 1/2 teaspoon hot curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground fennel
  • 1/4 teaspoon cayenne pepper
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 6 small yukon gold potatoes, diced
  • 1 cup split red lentils, rinsed
  • 6 cups vegetable stock
  • 1 teaspoon salt
  • 2 tablespoons lemon juice
  • 1 (15 ounce) can coconut milk
  • 1 tablespoon chopped cilantro, to garnish


  • Dry roast whole peppercorns in soup pot over medium heat until fragrant.
  • Add oil. When hot, add ginger and garlic and stir for 10 seconds or until fragrant. Next add all spices from cumin through cayenne and stir for another 10 seconds.
  • Add well-rinsed chickpeas and potato pieces and stir to coat with spices.
  • Next, add well-rinsed lentils along with stock and salt. Bring to a boil, then reduce heat and simmer covered for 45 minutes. If soup gets too thick, add more water or stock to make it your desired consistency.
  • Remove from heat. Add lemon juice and coconut milk and puree soup with immersion blender (or blend in batches in blender) to your desired consistency.
  • Serve with cilantro garnish.

Add Your Own Notes


Serving: 246gCalories: 478kcalCarbohydrates: 75.9gProtein: 11.5gFat: 15.3gSaturated Fat: 9.4gSodium: 476.1mgFiber: 11.8gSugar: 30g
Keyword < 4 Hours, Beans, Indian, Lentils, Vegan
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