Description
Instant Pot Mulligatawny Soup is so creamy and richly satisfying with bright and spicy Indian flavors. This vegan adaptable version is delicious as is or can easily be built upon adding chicken, more veggies and rice. An easy and fast weeknight meal! See notes for stovetop.
Ingredients
- 3 tablespoons ghee or coconut oil
- 1/2 teaspoon whole cumin seeds
- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon whole mustard seeds
- 1 onion, chopped
- 3 garlic cloves, roughly chopped
- 1 teaspoon grated ginger
- 1 serrano chili, slit in half leaving the stem intact
- 1 tablespoon yellow curry powder
- 1 carrot, chopped
- 1 yam, cubed
- 1 green apple, cubed
- 4 cups vegetable broth or chicken broth
- 1/2 cup red lentils
- 1 teaspoon sea salt
- 1 tomato, chopped
- 15 ounces coconut milk
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro- leaves and stems, chopped
- 1-3 teaspoons fresh lemon juice
Instructions
- Saute: Turn instant pot on saute function. Heat the ghee over medium heat. Add the cumin seeds, coriander seeds, and mustard seeds and toast 1–2 minutes until fragrant. Add in the onion, garlic, ginger, serrano chili, and curry powder; sauté about 3 minutes, until softened.
- Add veggies, lentils and liquids: Add carrot, yam, apple, broth, red lentils, sea salt, tomato, and coconut milk. Stir and scrape any bits stuck on the bottom. Secure the lid and set the instant pot to medium pressure for 10 minutes.
- Release the pressure: Carefully turn the steam valve to “Venting” to let the steam escape until the float valve drops and the lid unlocks.
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Finish: Stir in parsley, cilantro and lemon juice. Adjust flavor if needed by adding salt, more lemon or spice.
Serve with yogurt and naan bread or basmati rice.
Notes
Feel free to swap out ground spices for the whole seeds, in a pinch.
Optional garnish– tempered seeds (so crunchy and flavorful!) Just before serving in a small skillet, heat 2 teaspoons ghee (or grapeseed oil), 2 teaspoons each: mustard seed, whole coriander & whole cumin. Fry a few minutes until spices darken a bit and smell heavenly.
Make more of a hearty meal; add chicken thighs or breasts (or chickpeas) to the Mulligatawny before pressure cooking, cook basmati rice in a separate pot. Serve in a bowl with soup ladled over the rice. Top with yogurt, chopped tomatoes, cashews and more fresh cilantro.
Stove Top: Saute: In a large heavy-bottomed pot or Dutch oven, heat the ghee over medium heat. Add the cumin, mustard, and coriander seeds and toast 1–2 minutes until fragrant. Stir in the onion, garlic, ginger, serrano chili, and curry powder; sauté about 3 minutes, until softened. Add veggies, lentils and liquids: Add the carrot, yam, apple, broth, red lentils, sea salt, tomato, and coconut milk. Simmer: Bring to a gentle boil, then lower to a simmer, cover, and cook about 30 minutes, or until the lentils and vegetables are tender, stirring occasionally. Finish: Remove from heat and stir in the parsley, cilantro, and fresh lemon juice before serving.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 408
- Sugar: 7.5 g
- Sodium: 363 mg
- Fat: 28.1 g
- Saturated Fat: 23.3 g
- Carbohydrates: 36.1 g
- Fiber: 6.4 g
- Protein: 8.4 g
- Cholesterol: 0 mg
