Mulligatawny is a deeply comforting, mildly spiced soup that came out of the British Raj in India, combining British ingredients like apples and cream with Indian spices and lentils. This slow cooker version lets the flavours meld gently over several hours, producing a rich, thick soup with virtually no hands-on effort. It’s perfect for a cosy weeknight dinner, and the leftovers taste even better the next day.
Ingredients
- 2 tbsp (30 ml) vegetable or rapeseed oil
- 1 large onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery sticks, diced
- 1 large apple (e.g. Bramley or Granny Smith), peeled, cored and diced
- 3 garlic cloves, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (16 g) mild curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional, for heat)
- 1 cup (200 g) red lentils, rinsed
- 1 can (400 g) chopped tomatoes
- 6 cups (1.4 L) vegetable or chicken stock (low-salt)
- 1/2 cup (120 ml) double cream or coconut milk (plus extra for serving)
- Salt and freshly ground black pepper, to taste
- Fresh coriander (cilantro), chopped, for garnish
Instructions
- Heat the oil in a large frying pan over medium heat. Add the onion, carrots, celery and apple, and cook for 5–7 minutes until softened. Add the garlic, ginger, curry powder, cumin, coriander, turmeric and cayenne (if using), and cook for 1 minute until fragrant.
- Transfer the softened vegetables and spices to the slow cooker. Add the rinsed red lentils, chopped tomatoes and stock. Stir well to combine.
- Cover and cook on LOW for 6–7 hours, or on HIGH for 3–4 hours, until the lentils are completely soft and the soup has thickened.
- Once cooked, use an immersion blender to partially blend the soup – about 4–5 pulses – leaving some texture. Alternatively, blend one-third of the soup in a blender and return it to the pot.
- Stir in the cream or coconut milk. Season with salt and pepper to taste. If the soup is too thick, add a splash of hot stock or water to reach your preferred consistency.
- Ladle into bowls and garnish with a swirl of cream and fresh coriander. Serve hot.
Tips
- Don’t skip the frying step: Sautéing the aromatics and spices before adding them to the slow cooker deepens the flavour significantly. It’s worth the extra 10 minutes.
- Adjust the heat: Curry powders vary in strength. Start with 2 tablespoons, taste after cooking, and add more cayenne or a pinch of chilli flakes if you want more kick.
- Lentils can absorb a lot of liquid: If the soup is too thick after cooking, add extra stock or water. If it’s too thin, leave the lid off and cook on HIGH for 30 minutes to reduce.
- Freeze in portions: This soup freezes beautifully. Cool completely, then transfer to airtight containers or freezer bags, leaving headroom for expansion. Freeze for up to 3 months.
Serving Suggestions
Serve mulligatawny with a dollop of plain yogurt or a swirl of cream, and a scattering of fresh coriander. For a heartier meal, pair it with warm naan bread, poppadoms, or a slice of crusty white bread. A spoonful of mango chutney on the side adds a lovely sweet-sour contrast. If you like, top with crispy fried onions or a few toasted cashews for crunch.
Variations
- Add chicken: For a non-vegetarian version, add 2 boneless, skinless chicken breasts (about 500 g) at the start of cooking. Shred the chicken after cooking and stir back into the soup. Ensure the chicken reaches an internal temperature of 165°F (74°C) as per USDA FSIS safe minimum.
- Swap the lentils: Use yellow split peas instead of red lentils, but soak them for 1 hour first and increase the cooking time by 1 hour on LOW.
- Make it vegan: Use coconut milk instead of cream and vegetable stock. The soup is naturally vegan if you omit the cream or use a plant-based alternative.
- Add more vegetables: Diced sweet potato, parsnip or butternut squash work well. Add them with the other vegetables at the start.
- Spice it up: For a more authentic flavour, add 1 teaspoon of garam masala in the last 15 minutes of cooking.
Storage and Reheating
Cool the soup to room temperature within 2 hours of cooking, then refrigerate in an airtight container for up to 4 days. To reheat, warm gently in a saucepan over medium heat, stirring occasionally, until piping hot (at least 165°F / 74°C). You can also reheat individual portions in the microwave on high for 2–3 minutes, stirring halfway. The soup will thicken as it sits; add a splash of stock or water when reheating if needed. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use a different type of lentil? Yes, but red lentils are ideal because they break down and thicken the soup. Green or brown lentils will hold their shape more, so you’ll get a chunkier texture. If using them, you may need to add extra stock and cook for an additional 30–60 minutes.
Can I make this soup on the hob instead? Absolutely. Follow the recipe but use a large pot. After adding the stock, simmer gently for 30–40 minutes until the lentils are soft, then blend and finish with cream.
Is mulligatawny traditionally served with rice? In some regions, it’s served over a small amount of boiled rice, which helps stretch it into a main meal. You can add a handful of cooked basmati rice to each bowl, but it’s not essential.
Can I freeze the soup with cream in it? Yes, but the cream may separate slightly when thawed. To avoid this, add the cream after reheating instead of before freezing. If you’ve already added it, just whisk the soup well after reheating.
How can I make it gluten-free? This recipe is naturally gluten-free as long as your curry powder and stock are certified gluten-free. Check the labels, as some blends may contain wheat flour.
Why is my soup bitter? Bitterness can come from overcooked spices or burnt garlic. Make sure you cook the spices only briefly (1 minute) and don’t let the garlic brown too much. Also, avoid using old curry powder – it can turn bitter.
Related
- Chicken Breast with Mayo and Parmesan: Easy Baked Recipe
- Chicken Breast Woolworths: Easy Oven-Baked Recipe
- Perfect Chicken Breast: Juicy, Never Dry
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).