If you’re looking for a hearty, flavorful soup to spice up your night, look no further than this vegetarian Mulligatawny recipe! Made with an array of veggies that you can customize to fit your tastes and whatever is in season, this soup is the perfect addition to any plant-based meal rotation.
Why You’ll Love This Recipe
- Bursting with flavor from spices like cumin, coriander, turmeric, and garam masala
- Rich and hearty thanks to lentils and plenty of veggies
- Easy to make ahead for meal prep or weeknight dinners
- Olive oil
- Garlic cloves
- Butternut squash
- Broccoli florets
- Red lentils
-Yellow split peas
-Canned diced tomatoes
How To Make This Recipe
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; cook until softened.
- Stir in carrots, butternut squash, broccoli florets; cook for 5 minutes.
- Add red lentils and yellow split peas; stir well.
- Pour canned diced tomatoes into the pot; stir everything together thoroughly.
- Sprinkle ground cumin, ground coriander, turmeric powder onto vegetables mixture; give it all another good stir.
- Pour in 4 cups of water (or vegetable broth if preferred) along with coconut milk ; bring everything to simmering boil then reduce heat down low/simmer while covered for at least half an hour until veggie are tender
- In the final few minutes before serving add lemon juice and a bunch of spinach leaves.
- Serve over cooked brown rice or with naan bread for a satisfying, delicious meal.
Cooking Time and Temperature Guidelines
- Prep time: 15 minutes
- Cook time: 60 minutes
- Total Time: 75 minutes
- Save your prep-time by using pre-cut veggies if you have them on hand!
- For extra flavor, roast the butternut squash in the oven before mixing it into the soup.
- Use vegetable broth instead of water for even more depth of flavor.
Feel free to adjust or add seasonings based on your preferences! Consider adding:
- Cayenne pepper for some heat
- Cinnamon for sweetness
Extra Garam Masala spice blend
Salt and black pepper to taste
Make sure to rinse yellow split peas prior to cooking as they can be quite dusty/starchy. Brown lentils could also be substituted, just note that they take longer to cook so may require additional simmering time.
Recommended Tools To Make This Recipe:
To Sum Up:
This vegetarian Mulligatawny recipe is a spicy and flavorful way to get in plenty of hearty veggies and plant-based protein. Easy to customize based on what’s seasonal or available in your pantry, this soup will quickly become a go-to for warming up on cool nights!
Here are three popular FAQs with answers related to “Spice Up Your Night with a Vegetarian Mulligatawny – Recipe Inside!” article:
Q1. What is Mulligatawny?
A1: Mulligatawny is a soup that originated in India, but it has gained popularity around the world. It is typically made with lentils, vegetables, and spices such as curry powder, cumin, coriander, ginger, and turmeric. The word “mulligatawny” means “pepper water” in Tamil.
Q2. Can I make this recipe vegan or gluten-free?
A2: Yes! This recipe already happens to be vegetarian-friendly. To make it vegan-friendly substitute ghee butter for another oil such as avocado oil or coconut oil and use coconut milk instead of heavy cream. For those who need gluten-free options- swap regular flour for your preferred gluten-free flour blend.
Q3: Is Mulligatawny spicy?
A3: Many versions of mulligatawny can be spicy due to the addition of ingredients like chili peppers or hot sauce depending on preference; however this recipe featured in AddM3 adds spice through its mix of warm spices rather than heat from chili peppers resulting in a fragrant comforting warmth instead of spiciness.