Description:
Inspired by a beloved Indian takeout favorite, Lauren’s version of Mulligatawny honors the soup’s South Indian roots while adding a Springs Fireplace touch. The name “Mulligatawny” comes from the Tamil milagu thanni — “pepper water” — and this recipe stays true to that heritage with warming spices, fresh aromatics, and a delicate kick from Springs Fireplace Charapita pepper. The result is a nourishing, golden soup that’s both comforting and vibrant — a bowl full of flavor and history.

Servings: 4

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
  

Ingredients:
Base:
● 2 tablespoons olive oil
● 1 teaspoon mustard seeds
● 12 curry leaves
● 1 Springs Fireplace Charapita pepper
● 1 medium onion, chopped
● ½ medium leek (white and light green parts), finely sliced
● 2 garlic cloves, minced
● 1-inch piece fresh ginger, grated
● 2 carrots, diced
● ¾ cup split red or yellow lentils (masoor dal or moong dal), rinsed
● 1 medium tomato, diced
Spices:
● 1 teaspoon ground turmeric
● 1 teaspoon ground cumin
● 1 teaspoon ground coriander
● 1 teaspoon Indian curry powder
● ½ teaspoon garam masala
● ⅛ teaspoon Ceylon cinnamon
● Salt and freshly ground black pepper, to taste
Liquids:
● 4–5 cups vegetable stock
● 1 cup coconut milk
Garnish:
● Fresh cilantro leaves
● A squeeze of lemon juice
● Cooked rice (optional, for serving)

Instructions:
1. Toast the Spices & Charapita:In a large pot, heat olive oil over medium heat. Add mustard seeds, curry leaves, and garlic. Sauté until fragrant and golden, about 1–2 minutes.
Add the Charapita pepper, crushing it gently with the back of a spoon to release its heat and flavor.

2. Sauté the Aromatics:Add onion and leek to the pot. Cook until softened, 5–7 minutes. Stir in ginger and the ground spices — turmeric, cumin, coriander, curry powder, garam masala, and cinnamon. Cook for 1–2 minutes until aromatic.

3. Cook the Vegetables & Lentils:Add carrots, tomato, rinsed lentils, and vegetable stock. Stir well and bring to a boil, then reduce heat to low. Simmer 25–30 minutes, stirring occasionally, until lentils are soft and vegetables are tender.

4. Optional Blend:For a smoother texture, use an immersion blender to partially blend the soup, or skip this step for a heartier, chunky version.

5. Add Coconut Milk:Stir in coconut milk and simmer another 5–10 minutes to let the flavors meld.

6. Season & Serve:Taste and adjust with salt, pepper, and a squeeze of lemon juice. Garnish with fresh cilantro leaves.

7. Optional:Serve with a scoop of cooked rice stirred in or on the side for a more filling meal.