Mulligatawny soup is a British-Indian classic that gets its name from the Tamil words milagu tannir, meaning “pepper water.” This hearty, mildly spicy soup typically combines lentils, vegetables, and sometimes chicken or apple, creating a complex flavor that is savory, slightly sweet, and gently warming. It works so well because the earthy lentils and aromatic spices are balanced by a touch of sweetness and a creamy finish, making it a comforting yet exciting one-pot meal.
Ingredients
- 2 tablespoons (30 ml) vegetable oil
- 1 large yellow onion, diced (about 1 ½ cups / 200 g)
- 2 carrots, peeled and diced (about 1 cup / 120 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 1 large Granny Smith apple, peeled, cored, and diced (about 1 ½ cups / 200 g)
- 2 cloves garlic, minced
- 1 tablespoon (15 g) fresh ginger, grated
- 1 tablespoon (8 g) mild curry powder
- 1 teaspoon (2 g) ground turmeric
- ½ teaspoon (1 g) ground cumin
- ½ teaspoon (1 g) ground coriander
- ¼ teaspoon (0.5 g) cayenne pepper (optional, for heat)
- 1 cup (200 g) red lentils, rinsed and picked over
- 6 cups (1.4 L) low-sodium chicken or vegetable broth
- 1 (13.5 oz / 400 ml) can full-fat coconut milk
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (5 g) salt, plus more to taste
- ½ teaspoon (1 g) black pepper
- Fresh cilantro leaves, for garnish (optional)
Instructions
- Heat the oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, celery, and apple. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about 8–10 minutes.
- Add the garlic, ginger, curry powder, turmeric, cumin, coriander, and cayenne (if using). Stir constantly for 1 minute until fragrant.
- Add the rinsed red lentils and broth. Stir to combine, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes, until the lentils are completely soft and falling apart.
- Remove the pot from the heat. Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth (vent the lid to allow steam to escape). Return the pureed soup to the pot.
- Stir in the coconut milk and lemon juice. Place the pot back over medium heat and cook, stirring occasionally, until heated through, about 5 minutes. Season with salt and black pepper. Taste and adjust seasoning.
- Ladle into bowls and garnish with fresh cilantro if desired. Serve hot.
Tips
- Substitutions: If you don’t have red lentils, use yellow split peas (soak them first and increase cooking time by 15 minutes). For a non-vegetarian version, add 1 lb (450 g) of diced chicken breast in step 1 and cook until no longer pink; ensure it reaches an internal temperature of 165°F (74°C) as the safe minimum.
- Storage: This soup keeps well in the fridge for up to 4 days. It also freezes beautifully for up to 3 months—just cool completely and store in airtight containers.
- Common mistake: Don’t skip the apple. It adds a subtle sweetness that balances the spices. If you don’t have a Granny Smith, use any tart apple or a pear.
- Blending safety: If using a countertop blender, never fill it more than halfway with hot liquid. Let the soup cool slightly before blending, and hold the lid down with a towel while blending.
Serving Suggestions
Serve mulligatawny with steamed basmati rice or warm naan bread for a complete meal. A dollop of plain yogurt or a swirl of cream adds extra richness. For a crunchy contrast, top with toasted cashews or a few crispy fried onions.
Variations
- Chicken Mulligatawny: Add 1 lb (450 g) of boneless, skinless chicken thighs, cut into bite-sized pieces, in step 1. Cook until browned, then proceed. The chicken will cook through during simmering; check that it reaches 165°F (74°C).
- Vegetable Mulligatawny: Add 1 cup (150 g) of diced sweet potato or butternut squash along with the carrots for extra sweetness and body.
- Spicy Mulligatawny: Increase the cayenne to ½ teaspoon (1 g) or add a finely chopped green chili pepper with the garlic.
- Creamy Mulligatawny: Replace half the coconut milk with heavy cream for a richer, less coconut-forward flavor.
Storage and Reheating
Cool the soup completely and store in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe bags or containers, leaving 1 inch of headroom, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium heat, stirring frequently, until steaming (at least 165°F / 74°C). You can also microwave individual portions in 1-minute intervals, stirring in between.
Frequently Asked Questions
What does mulligatawny soup taste like? It has a rich, savory flavor with layers of curry spices, a subtle sweetness from apple and coconut, and a creamy texture. The heat is usually mild, but you can adjust it to your preference.
Is mulligatawny soup spicy? Traditionally it is mildly spiced, not fiery. The heat comes from black pepper and a small amount of cayenne, but it’s balanced by the coconut milk and apple. You can always add more cayenne or a fresh chili for extra heat.
Can I make mulligatawny soup in a slow cooker? Yes. Sauté the vegetables and spices first, then transfer everything except the coconut milk and lemon juice to a slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Blend, then stir in the coconut milk and lemon juice before serving.
Can I use brown or green lentils instead of red? Yes, but they hold their shape more and won’t break down as easily. Cook for an additional 15–20 minutes, and consider blending a portion of the soup to achieve a creamier texture.
Is mulligatawny soup gluten-free? Yes, as written, this recipe is gluten-free. Just ensure your curry powder and broth are certified gluten-free if you have celiac disease.
Can I omit the coconut milk? Yes, you can substitute heavy cream, half-and-half, or even plain yogurt (stir in at the end and don’t boil). For a dairy-free option, use a non-dairy milk like oat or cashew cream.
Related
- Chicken Breast Temp Cooked: Safe & Juicy Guide
- Crispy Chicken Breast Tenders Recipe
- Chicken Breast Tray Bake: One-Pan Easy Dinner
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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