Coconut Mulligatawny Soup with Toasted Fenugreek & Bay Leaf
Coconut Mulligatawny Soup with Toasted Fenugreek & Bay Leaf
This creamy, golden soup starts with fenugreek and coriander seeds toasted in a dry pan until they turn nutty and fragrant, then simmered with red lentils, coconut milk and rice. It's a warming, spoonable weeknight dinner that fills the kitchen with the kind of aroma that pulls everyone to the table.
What You'll Need
Everything can be pulled from the pantry — toasting the whole seeds fresh makes all the difference here.
The Toasted Spice Base
- 1 tbsp Organic Fenugreek Seeds
- 1 tbsp Organic Coriander Seeds
- 1 tbsp Organic Turmeric Powder
- 2 tsp Organic Garam Masala
- 1 tsp Organic Black Pepper, freshly cracked
- 2 Organic Bay Leaves
The Soup
- 2 tbsp Organic Coconut Oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tbsp Organic Garlic Granules
- 3/4 cup red lentils, rinsed
- 6 cups chicken or vegetable stock
- 1 (13.5 oz) can coconut milk
- 1 1/2 cups cooked white or basmati rice
- Juice of 1 lime
- 1/4 cup chopped cilantro
- Salt to taste (optional: extra chili flakes for heat)
Step by Step
Toast the Whole Spices
In a dry skillet over medium heat, toast the fenugreek seeds and coriander seeds for 1 to 2 minutes, shaking the pan often, until fragrant and slightly darkened. Cool for a minute, then grind coarsely in a spice grinder or with a mortar and pestle.
Build the Aromatic Base
Heat the coconut oil in a large soup pot over medium heat. Add the onion, carrots and celery, and cook for 6 to 8 minutes until softened and just beginning to color. Stir in the garlic granules and cook 1 minute more.
Bloom the Spices
Add the toasted fenugreek-coriander grind along with the turmeric powder, garam masala and black pepper. Stir constantly for 30 to 45 seconds, letting the spices coat the vegetables and turn deeply fragrant without scorching.
Simmer the Lentils
Pour in the rinsed red lentils, bay leaves and stock. Bring to a boil, then lower the heat and simmer uncovered for about 20 minutes, stirring occasionally, until the lentils break down and the soup thickens.
Stir in Coconut Milk and Rice
Add the coconut milk and cooked rice, then simmer gently for another 5 minutes to warm through. If the soup feels too thick, loosen it with a splash more stock.
Finish and Serve
Fish out the bay leaves, stir in the lime juice and season with salt to taste. Ladle into bowls, scatter with cilantro, and serve warm with extra lime on the side.
Toast the fenugreek and coriander seeds a batch at a time and store the ground spice in a jar — it keeps its aroma for a couple of weeks and makes this soup even faster on a busy weeknight.
The Spices Behind the Soup
Common Questions
Can I use ground fenugreek and coriander instead of whole seeds?
Yes. Skip the toasting step and add about 1 teaspoon each of ground fenugreek and coriander powder directly with the turmeric and garam masala, cooking just until fragrant.
Can I add chicken or another protein?
Absolutely. Stir in shredded cooked chicken or diced cooked chicken thighs when you add the coconut milk so it warms through without overcooking.
Is this soup vegetarian?
Yes, as long as you use vegetable stock in place of chicken stock, the soup is fully vegetarian.
How should I store leftovers?
Cool completely and refrigerate in an airtight container for up to 4 days. The soup thickens as it sits, so thin it with a little stock or water when reheating.
Can I make it spicier?
Stir in a pinch of organic red chili flakes or red chili powder with the other spices for extra heat, adjusting to your family's taste.
