Mulligatawny soup is a warmly spiced, hearty soup that originated in South Indian cuisine, adapted by British colonists, and now enjoyed worldwide. This slow cooker version builds deep, complex flavor with minimal effort—tender chicken, earthy lentils, sweet apple, and a creamy coconut finish. Let the crock pot do the work, and you’ll have a comforting, satisfying meal that tastes like it simmered all day (because it did).
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 1 medium apple (such as Granny Smith), peeled, cored, and diced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 cup (200 g) dried red lentils, rinsed
- 6 cups (1.4 L) chicken broth (or vegetable broth for vegetarian)
- 1 can (13.5 oz / 400 ml) coconut milk
- 2 tbsp (30 g) curry powder
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 2 tbsp (30 ml) fresh lemon juice
- Fresh cilantro, chopped, for garnish
Instructions
- Place the chicken breasts or thighs in the bottom of a 6-quart (5.7 L) slow cooker.
- Add the diced onion, carrots, celery, apple, garlic, and ginger.
- Rinse the red lentils under cold water and add them to the slow cooker.
- In a small bowl, mix the curry powder, turmeric, cumin, coriander, and cayenne (if using). Sprinkle the spice mixture over the ingredients in the slow cooker.
- Pour in the chicken broth and stir everything together to combine.
- Cover and cook on LOW for 6 hours, or on HIGH for 3–4 hours, until the chicken is cooked through and the lentils are tender.
- Once the chicken is done, carefully remove it to a cutting board. Use two forks to shred the chicken into bite-sized pieces.
- Stir the coconut milk and lemon juice into the soup. Add the shredded chicken back to the slow cooker.
- Season with salt and pepper to taste. If the soup is too thick, add a little extra broth or water to reach your desired consistency.
- Serve hot, garnished with fresh cilantro.
Tips
- Substitutions: Swap chicken for chickpeas or extra lentils for a vegetarian version. Use any curry powder you like; Madras curry powder adds more heat, while mild curry powder is gentler.
- Storage: This soup freezes beautifully. Store in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Common mistake: Don’t add the coconut milk at the beginning—it can curdle during long cooking. Adding it at the end keeps the soup creamy.
- Thickening: Red lentils break down and naturally thicken the soup. If you prefer a thinner broth, use only 3/4 cup (150 g) of lentils.
Serving Suggestions
Serve this mulligatawny soup with steamed basmati rice or warm naan bread for a complete meal. A dollop of plain yogurt on top adds a cool, tangy contrast. For a lighter option, pair it with a simple green salad with a lemon vinaigrette.
Variations
- Vegetarian: Omit the chicken and use vegetable broth. Add an extra can of chickpeas or 1 cup (200 g) of additional red lentils for protein.
- Spicy: Add a chopped fresh green chili (like serrano) with the vegetables, or increase the cayenne to 1/2 teaspoon.
- Creamy: Stir in 1/2 cup (120 ml) of heavy cream along with the coconut milk for an extra-rich soup.
- Herbed: Add 1 teaspoon of dried thyme or a bay leaf during cooking for an earthy undertone.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. The soup will keep for 3–4 days. To reheat, warm it in a saucepan over medium heat, stirring occasionally, until piping hot (165°F / 74°C). You can also microwave individual portions in 1-minute intervals, stirring between each. If the soup has thickened in the fridge, add a splash of broth or water when reheating.
Frequently Asked Questions
Can I use chicken with bones? Yes, you can use bone-in chicken thighs or breasts. Cook on LOW for 6–7 hours, then remove the bones and skin before shredding the meat. The bones add extra flavor.
Can I make this soup on the stovetop instead? Absolutely. Sauté the onion, carrots, celery, apple, garlic, and ginger in a large pot for 5 minutes. Add the spices, broth, lentils, and chicken. Simmer for 25–30 minutes, or until the chicken is cooked through. Shred the chicken, then stir in coconut milk and lemon juice.
Can I freeze this soup? Yes, this soup freezes well for up to 3 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the fridge before reheating.
What can I use instead of coconut milk? Use heavy cream, half-and-half, or plain yogurt for a different flavor. For a dairy-free option, use cashew cream or extra broth. Note that yogurt may curdle if boiled, so stir it in gently at the end.
Is this soup gluten-free? Yes, all the ingredients are naturally gluten-free. Just check your curry powder and broth to ensure they don’t contain wheat-based additives.
Can I use brown or green lentils instead of red? Yes, but they hold their shape more and take longer to soften. Use 1 cup (200 g) of brown or green lentils and cook on LOW for 7–8 hours, or until tender.
Related
- Chicken Breast Meat: Juicy Baked Recipe
- Detroit Style Frozen Pizza: Make It at Home
- Zinc in Chicken Breast: Benefits & How to Cook
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).