Mulligatawny Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 87.2
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 71.8 mg
  • Total Carbs: 18.6 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.3 g

View full nutritional breakdown of Mulligatawny Soup calories by ingredient
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Vegetarian, thick and delicious Vegetarian, thick and delicious
Number of Servings: 6


    1 cup chopped onion
    1 large clove garlic, minced (3 tsp)
    1 large piece ginger, minced (3 tsp)
    1 cup chopped celery
    1 cup chopped carrots
    1 cup chopped potato
    1 bay leaf (1 tsp. gound bay leaf)
    2 tsp Madras Curry Powder
    1 tsp Cumin, ground
    1 tsp Coriander, ground
    1/2 tsp black pepper
    pinch dried red chili or 1 tsp chili powder
    1 cup Hunts Original Tomato Paste
    4 tsp. dry basmati or brown rice
    4 tsp. red lentils
    1 Tbsp lime juice
    6 cup water


Chop the vegetables and place in large pot with all the spices and tomato paste and 6 cups of water. Bring to a boil and cook until vegetables are half cooked (5 min). Add the rice and let boil for 10 minutes. Add lentils. When all are tender add the lime juice. To add protein to the soup - which should be thick and hearty - you can boil a boneless chicken breast in the water while cooking it all - then remove the breast after about 15 minutes and chop it finely and then return to the soup. Then figure the calories in that breast to add to this recipe. Makes 6 servings - hearty bowlfuls of about 1and 1/2 cup each.

Number of Servings: 6

Recipe submitted by SparkPeople user STEPHC..

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Member Ratings For This Recipe

  • Very Good
    I added leftover turkey and turkey stock, and it was great! - 12/29/10

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  • Very Good
    I doubled the red lentils instead of adding rice, used garlic-ginger paste instead of shredding the whole spices, and tumeric as well as the cumin and coriander since I didn't have Madras curry powder. Definitely will make again. - 2/10/10

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