Instant Pot Vegan Mulligatawny Soup Recipe
Brimming with veggies, apples, and Indian spices, this Instant Pot vegan mulligatawny soup recipe is a creamy bowl of curried red lentil soup.
Servings: 8
Calories: 282kcal
Ingredients
- 2 teaspoons cumin seeds
- 1 teaspoon black mustard seeds
- 1 large onion diced, 2 cups
- 2 medium carrots peeled and diced, 1 ½ cups
- 3 stalks celery diced, 2 cups
- 4 cloves garlic minced or pressed
- 1-2 medium red or green chilies chopped, remove seeds for less heat
- 1 tablespoon 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, see notes
- 2 medium green apples cored and diced small
- 15 ounces tomatoes diced or crushed, 1 small can
- 2 cups split red lentils see notes
- 6 cups vegetable stock
- 1 cup light coconut milk see notes
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Set the Instant Pot to Sauté mode. When it is hot, add the cumin seeds and black mustard seeds. Toast the seeds for 30 seconds.
- Add the onions, carrots, and celery, and cook the vegetables for about 5 minutes. Stir them often to keep them from sticking.
- Mix in the garlic, chopped chili peppers (if using), and ginger. Stir the ingredients for 30 seconds.
- Stir in the cardamom, turmeric, garam masala, and nutmeg. Quickly stir in the spices to cover the rest of the ingredients.
- Add the sweet potatoes, apples, and tomatoes. Stir in each ingredient after adding them. Turn off the Instant Pot. Use a wooden spoon to clean the bottom of the Instant Pot gently.
- After you cancel the Sauté function, mix in the lentils and vegetable broth. Stir the bottom again to remove any bits of veggies or spices.
- 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. Carefully open the steam handle. Let the steam release and when the float valve is in the down position, remove the lid.
- Stir in 1 cup of coconut milk and 1 - 2 tablespoons of lemon juice. Taste the soup and then add salt and pepper if desired. Be sure to stir the soup every time you make a flavor adjustment. You can also add more lemon juice or coconut milk.
- 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 curry style over rice.
How to make Mulligatawny soup on the stove
- Heat a large soup pot or Dutch oven to medium heat. Toast the mustard seeds for 30 seconds, then add the onions, carrots, and celery.
- Add the garlic, ginger, chili, and the rest of the spices. Stir for 30 seconds.
- Mix in sweet potatoes, apples, tomatoes, broth, and red lentils.
- Reduce to low heat. Stir the bottom of the pot. Cover and cook for 25 - 30 minutes until the sweet potatoes are tender.
- Stir in coconut milk and lemon juice.
Video
Notes
- Use a 6 or 8-quart Instant Pot for this recipe.
- ½ of a peeled and cubed butternut squash can be substituted for the sweet potato.
- My favorite substitute for coconut milk for this recipe is 1 cup of plant milk with a few drops of coconut extract.
- If you use whole red lentils, rather than split, allow for at least 15 minutes NPR. This will help to break down the whole lentils.
- Store mulligatawny soup in the refrigerator for 5 days or freeze for 3 months.
- For a super-creamy soup, puree using an immersion blender. Or transfer a few cups of soup to a blender or food processor. After pureeing, return it to the pot.
Nutrition
Calories: 282kcal | Carbohydrates: 52g | Protein: 14g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.3g | Sodium: 840mg | Potassium: 897mg | Fiber: 18g | Sugar: 13g | Vitamin A: 7215IU | Vitamin C: 23mg | Calcium: 81mg | Iron: 5mg