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Home » Instant Pot

Instant Pot Vegan Mulligatawny Soup

Published: Nov 30, 2021 · Modified: Jan 13, 2022 by Denise · 2 Comments

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Brimming with veggies, apples, and Indian spices, Instant Pot vegan mulligatawny soup is the creamy bowl of curried red lentil soup you've been waiting for.

A spoonful of mulligatawny soup is held over a bowl.

Recipe Features

Mulligatawny (muh·luh·guh·taw·nee) soup is a dish with history. Originally prepared as part of traditional Sri Lankan cuisine, it was made with ‘pepper water’ as the foundation. Since the early days of the British raj, mulligatawny has undergone flavor and ingredient transformation. It is now more of a British-Indian fusion of flavors.

Our vegan version is likely far from the traditional recipes of colonial times. Those recipes were often bulked out with lamb or chicken. And of course, Instant Pot recipes are relatively new. We can happily report that if you are craving a comforting, loaded soup with flavor and a creamy texture, you have landed in the right place.

The ingredients for vegan mulligatawny soup are gathered.

Key Ingredients

Cumin seeds and black mustard seeds – The first layer of flavor comes from a quick toast of spice seeds. If you don’t have black mustard seeds, you can use yellow mustard seeds.

Red or green chilies – Fresh red chiles or green chilies (jalapenos) are used for spicy heat and flavor. You know your heat tolerance best, so use chilies that compliment your palate, use more or less, or leave them out entirely. If you clean out the seeds and core (the yellowish part), it will take the level of spice way down.

Sweet potato – Use a medium sweet potato, peeled and cubed. You can also use ½ a peeled and cubed butternut squash.

Apples – Green apples or another tart variety balance the sweetness of the potato and carrots. Don't bother to peel them. They will soften when they pressure cook.

Red Lentils – Use split red lentils if you have them. They break down easily (which is our goal). If you use whole lentils, allow a few more minutes of natural pressure release.

Canned tomatoes – Diced or crushed tomatoes packed in juice work best for this recipe. If you have whole tomatoes, break them up with a fork or immersion blender before adding them to the Instant Pot. I’ve not used fresh tomatoes, but it’s entirely possible. Use 2 cups of diced fresh tomatoes. The flavor won’t be as deep, so add a teaspoon of tomato paste to create a more intense tomato flavor.

Coconut milk – Lite coconut milk is recommended. Full-fat coconut milk is high in saturated fat and can be very thick. You can also add plant milk with a few drops of coconut extract. If you want it thicker, blend in 2 tablespoons of soaked cashews with the plant milk.

Vegetable stock (broth) – Vegetable broth adds another level of flavor. Use vegan vegetable stock, and if you need a substitute, use water.

Lemon Juice – Lemon juice is used to adjust for the sweetness of the veggies. The ingredient list suggests 1-2 tablespoons. Lemon wedges also make a great garnish.

Ground Cardamom – If using whole cardamom seeds, my advice is to cut the amount in half. Cardamom seeds have a strong flavor than the prepared ground kind.

Garam Masala – Garam masala is a traditional, if not premier, Indian spice blend. Like so many spice blends, it varies depending on the brand you have. Find garam masala at larger supermarkets or Indian specialty markets.

Nutmeg – I know it seems a minuscule amount ¼ of a teaspoon, but nutmeg has a strong flavor. Use a couple of grates of a nutmeg seed if that’s what you have on hand.

About salt: Salt is left as an option during the ‘taste and adjust’ step. Some vegetable stock, and even canned tomatoes, can contain salt. It’s difficult to impossible to mitigate too much salt, so add it at the end.

Pro Tips

  • Use a 6 or 8-quart Instant Pot for this recipe. The times for the Instant Pot to start the pressure-cooking process can vary. The cook time for this recipe allows 15 minutes.
  • The practice of mise en place  – gathering all your ingredients before cooking is essential for successful Instant Pot cooking. You don't want to be digging in cupboards or the fridge while food is scorching.
  • Prepping this recipe can take a bit of time, depending on how quick you chop. You can dice all the ingredients, except the apples, hours before cooking.
  • Be sure to turn off the Instant Pot after adding the tomatoes. This is one strategy to avoid the Burning Food notice. You will have time to clear the bottom of the Instant Pot before adding the rest of the ingredients.
  • Clear the bottom of the Instant Pot consistently. I can't say this enough. When you add layers of ingredients, bits can accumulate on the bottom. Yep, it's all about avoiding the burn notice.  
  • Allow at least 10 minutes of natural pressure release, longer if you like. Slower cooking continues before releasing the pressure. If you open the steam handle immediately, it raises the temperature well above the boiling point. This can pulverize your ingredients and take all the flavor along with it.
A bowl of mulligatawny soup with rice.

Common Questions

Can you freeze leftover coconut milk?

Freeze leftover coconut milk in a small container or pour it into an ice cube mold. It will last for months. Opened, canned coconut milk with last in the refrigerator for about a week.

How long does mulligatawny soup last in the fridge?

Place leftover soup in an airtight container and store it in the fridge for up to 5 days. Reheat the soup on the stove or in the microwave. If it is too thick, use additional vegetable broth, coconut milk, or a few tablespoons of lemon juice to thin it out.

Can you freeze mulligatawny soup?

When made with coconut milk, mulligatawny soup will remain stable when frozen. Place it in a freezer container, and it will last for months.

What do you serve with Mulligatawny soup?

Because Mulligatawny soup is a meal on its own, you may want to serve it with flatbread or naan. A spicy cucumber or another salad is also welcome. Rice or another grain can also be added on the side for more of a curry experience. Garnish veggie mulligatawny soup with lemon wedges, chopped coriander, diced red onions, diced chilies, or red pepper flakes.

A bowl of mulligatawny soup (red lentil soup) with herbed flatbread and lemons.

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Print

Instant Pot Vegan Mulligatawny Soup

Overhead shot of mulligatawny soup in a bowl with flatbread on the side.
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★★★★★

5 from 1 review

Brimming with veggies, apples, and Indian spices, Instant Pot vegan mulligatawny soup is the curried red lentil soup you've been waiting for.

  • Author: Denise
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 1x
  • Category: Soups
  • Method: Instant Pot
  • Cuisine: Indian
  • Diet: Vegan

Ingredients

Units Scale
  • 2 teaspoons cumin seeds
  • 1 teaspoon black mustard seeds
  • 1 large onion, diced (2 cups)
  • 2 carrots, peeled and diced (1 ½ cups)
  • 3 stalks of celery diced, (2 cups)
  • 4 cloves garlic, minced or pressed
  • 1-2 red or green chilies diced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • ¼ teaspoon ground nutmeg
  • 1 medium sweet potato, peeled and cubed
  • 2 green apples, cored and diced small
  • 1 can of diced or crushed tomatoes (15 ounces/400 grams)
  • 2 cups split red lentils
  • 6 cups vegetable stock
  • 1 cup coconut milk
  • 1 -2 Tablespoons of lemon juice
  • Salt and pepper to taste

Instructions

  1. Toast the spices. Set the Instant Pot to Sauté. When it is hot, add the cumin seeds and black mustard seeds. Toast the seeds for 30 seconds.
  2. Sauté the veggies. Add the onions, carrots, and celery, and saute the vegetables for about 5 minutes. Stir them often to keep them from sticking.
  3. Mix in the aromatics. Mix in the garlic, chopped chili peppers (if using), and ginger. Stir the ingredients for 30 seconds.
  4. Add the spices. Mix in the cardamom, turmeric, garam masala, and nutmeg. Quickly stir in the spices to cover the rest of the ingredients.
  5. Add sweet potatoes, apples, and tomatoes. Mix in each ingredient after adding them. Use a wooden spoon to gently clean the bottom of the Instant Pot.
  6. Turn off the Instant Pot and finish. After you cancel the Sauté function, mix in the lentils and vegetable broth. Carefully clear the bottom of the Instant Pot to remove any bits of veggie or spices.
  7. Cook the soup. Secure the lid on the Instant Pot and push the steam handle into the Sealing position. Set the Instant Pot to High pressure for 10 minutes. When the cooking is finished, allow the Instant Pot to naturally release for 10 minutes. Then, carefully, open the steam handle. Let the steam release and when the float valve is in the down position, remove the lid.
  8. Finish the soup. Add 1 cup of coconut milk and 1 - 2 tablespoons of lemon juice. Taste the soup and then add salt and pepper to taste. Be sure to stir the soup every time you make a flavor adjustment. You can also add more lemon juice or coconut milk.
  9. Serve the soup. Garnish the soup with additional lemon wedges if desired. Appropriate garnishes include chopped cilantro, sliced chilies, diced red onions, or an additional plop of coconut milk. Mulligatawny soup can also be served with rice if desired. 

Notes

  • Use a 6 or 8-quart Instant Pot for this recipe. The times for the Instant Pot to start the pressure-cooking process can vary. The cook time for this recipe allows 15 minutes.
  • ½ of a peeled and cubed butternut squash can be substituted for the sweet potato.
  • Prep the ingredients, except the apples, hours (or a day) before cooking to save time. Keep prepped veggies in the refrigerator in airtight containers.
  • If you use whole red lentils, rather than split, allow the soup to naturally release for 15 minutes, rather than 10 minutes. This will help to break down the whole lentils.
  • Mulligatawny soup keeps in the fridge for 5 days. You can also freeze it for several months.
  • Keep leftover coconut milk in the refrigerator for about a week or freeze it for several months.

Keywords: Instant Pot vegan mulligatawny soup; red lentil soup; Instapot;

Did you make this recipe?

Please leave a êêêêê star rating in the recipe card and/or a review in the comments section further down the page. I always appreciate your feedback J. You can follow me on Facebook, Pinterest, or Instagram. Thanks for your support!

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Reader Interactions

Comments

  1. Laurie

    December 11, 2022 at 7:33 pm

    I just made this soup and it is delicious!!! The spices are perfect. Instead of using coconut milk, I added a little water. When serving I added a dollop of unsweetened yogurt. Next time I will also add some cooked greens. Yum! It made a huge batch so I will freeze some.

    ★★★★★

    Reply
    • Denise

      December 15, 2022 at 11:24 am

      I am SO happy you liked this - it's on our holiday menu this year. 🙂

      Reply

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Howdy, I'm Denise, a plant-based lifestyle enthusiast, recipe creator, coach, and Food for Life certified instructor. I'm certified in plant-based nutrition from the T. Colin Campbell Institute and completed training as a Well Start coach.

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A bowl of mulligatawny soup with chilies and cilantro.