THE RECIPE JOURNAL · Main Course
Authentic Eastern Mulligatawny Soup
This warm and flavorful soup brings together aromatic spices and tender lentils for a comforting meal. Perfect for cozy evenings, it’s a delicious way to enjoy a taste of traditional Eastern cuisine.
FROM THE KITCHEN • Authentic Eastern Mulligatawny Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by soaking the split peas in a large bowl with enough water to cover them by about an inch. Let them soak for at least 30 minutes. Once soaked, drain the peas and transfer them to a big pot. Add 4 cups of water, then stir in the turmeric, ground dried chili pepper, and salt. Bring everything to a boil, then lower the heat to medium-low and let it simmer. Keep an eye on it and add more water if it starts to get too thick. Cook until the peas are tender, which usually takes around 30 to 40 minutes.
02
Step 2
Next, mix in the lemon juice and tomato paste. Turn the heat up to medium and cook for another 10 minutes or so, until the soup thickens nicely.
03
Step 3
While that’s cooking, heat some vegetable oil in a small pan over medium heat. Fry the garlic and cumin seeds until the garlic turns golden brown, about 5 minutes. Finally, stir this flavorful mixture into your soup and give it a good mix before serving.
Why you’ll love it
This soup offers a perfect blend of warm spices and rich flavors that comfort the soul. Its balance of savory ingredients and subtle heat makes it both hearty and refreshing. It’s a wonderful way to experience traditional Indian-inspired cuisine in a bowl.
How to serve
Serve this soup hot with a side of basmati rice or warm naan bread. A sprinkle of fresh cilantro or a dollop of yogurt on top adds a nice contrast. It pairs well with light salads or roasted vegetables for a complete meal.
Storage & leftovers
Let the soup cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to 3 days. You can also freeze it for up to 2 months; just thaw and reheat gently on the stove.
