Heat 1 tbsp vegetable oil in medium saucepan over medium-high heat. Add root vegetable blend and onion and cook, stirring frequently, until vegetables are lightly browned and beginning to soften, 3 to 5 minutes. Add just 1 tsp garam masala, tomato powder, just 1 tsp curry powder, ginger, and 1/2 tsp salt and cook until aromatic, 1 to 2 minutes.

Stir in lentils, coconut milk, 3 1/2 cups water, 1/2 tsp salt, and 1/2 tsp pepper. Bring to a boil, cover, reduce heat to medium-low, and simmer until lentils and vegetables are tender, 15 to 20 minutes. (TIP: If soup is too thick, add water, 1/4 cup at a time, until desired consistency.

Divide mulligatawny soup between bowls and top with cilantro, crispy onions, and toasted coconut. Dig in!

For lentils, to “sort” (as noted in ingredient list) means to look for and discard any naturally occurring debris or stones. For 4-serving meal, double all ingredients, except for step 2, add just 6 cups water. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.