Mulligatawny with Chickpeas

Prep Time:
10 mins
Total Time:
25 mins

This is a vegetarian version of the classic Indian soup.


  • 3 tablespoons olive oil

  • 2 cloves garlic, finely minced

  • 2 teaspoons grated peeled ginger

  • 1 teaspoon ground cumin

  • 1 teaspoon turmeric

  • ½ teaspoon ground coriander

  • ¼ teaspoon cayenne pepper

  • Coarse salt and ground pepper

  • 8 ounces dried yellow lentils, rinsed

  • 2 cans (14 ½ ounces each) vegetable broth

  • 2 tablespoons fresh lemon juice

  • 1 can (19 ounces) chickpeas, drained and rinsed

  • ¼ cup scallion greens, for garnish

  • Brown basmati rice, for serving


  1. Heat 1 tablespoon oil in a large saucepan over medium. Add garlic, ginger, cumin, turmeric, coriander, and cayenne; season with salt and pepper. Cook, stirring, until fragrant, about 30 seconds. Add lentils and broth; bring to a boil. Reduce to a simmer; cover and cook until lentils are soft, 7 to 9 minutes. Working in batches, transfer to a blender and puree soup. Return soup to pot, add 2 cups of water. Cook over medium until warmed through. Remove from heat and stir in lemon juice.

  2. Meanwhile, heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Add chickpeas; cook, stirring occasionally, until golden brown and crisp, 7 to 8 minutes. Serve soup topped with chickpeas and scallion greens with rice alongside.

Cook's Notes

Serving the rice on the side lets diners choose how much to use.

Related Articles