19/09/2025
Indian Mulligatawny Soup with Hot & Spicy Samosas
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Indian Mulligatawny Soup with Hot & Spicy Samosas

  • Dr. Joanna McMillan & Mike Reid
  • 45 minutes
  • 4

INGREDIENTS:

For the Soup

  • 2 tbsp ghee or vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 1-inch piece ginger, grated
  • 1 green chilli, finely chopped (optional)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • ¼ tsp ground cinnamon
  • ½ tsp garam masala
  • 1 carrot, diced
  • 1 apple, peeled and diced
  • 100g red lentils
  • 1L vegetable or chicken stock
  • 200ml coconut milk
  • Juice of 1 lemon
  • Sea salt and black pepper to taste

To Serve

  • Haldiram's Hot & Spicy Samosas
  • Fresh coriander leaves, chopped
  • Lemon wedges

METHOD

1

Heat the ghee or oil in a large pot over medium heat. Add the onion and sauté until soft, about 5 minutes. Stir in the garlic, ginger, and green chilli, cooking for 1-2 minutes.

2

Mix in the cumin, coriander, turmeric, cinnamon, and garam masala. Cook for 1 minute until aromatic.

3

Add the carrot, apple, lentils, and stock. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils and vegetables are tender.

4

Optional - Can use a stick blender to partially blend the soup, leaving some texture.

5

Stir in the coconut milk and lemon juice. Season with salt and pepper.

6

Ladle the soup into bowls, garnish with fresh coriander, and serve with a side of hot & spicy samosas or mini samosas for dipping. Add lemon wedges for an extra zing.

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