Mulligatawny Soup

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For the soup:

  • 1/4 c. (1/2 stick) unsalted butter
  • 1 yellow onion, chopped
  • 2 ribs celery, diced
  • 1 carrot, peeled and diced
  • 1 red jalapeno, seeded and diced
  • 3 garlic cloves, minced
  • 2 tsp ginger, peeled and minced
  • 2 small apples, peeled, cored and diced
  • 1 can diced tomatoes, drained
  • 2 1/2 tsp curry powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1/4 tsp cardamom
  • 1/4 tsp fresh ground black pepper
  • 1 T minced thyme
  • 1/2 c. red or yellow lentils (uncooked)
  • 3 c. chicken or veggie stock
  • 2/3 c. coconut milk
  • salt to and pepper to taste

For the toppings and garnish:

  • Cooked jasmine rice
  • Roasted and shredded chicken breast
  • Golden raisins
  • Fresh thyme


  1. Melt butter in a large pot over medium-high heat. Sauté the onion, celery, carrot, and jalapeno for 5 minutes. Add the garlic, ginger, apples, and tomato and sauté for an additional 3 minutes. Season with salt and pepper.
  2. Add all of the spices, thyme and lentils to the pot and sauté for 3 minutes. Add stock and bring to a boil. Reduce heat to medium-low and simmer for about 30 to 40 minutes or until lentils have cooked through.
  3. Puree mixture in a blender until smooth.
  4. Pour mixture back into the pot and simmer for 2 minutes. Stir in coconut milk and adjust seasonings according to taste.
  5. Serving suggestion: Place about 1/2 cup of rice at the bottom of each bowl and top with a ladle of soup. Top soup with shredded chicken, a sprinkle of raisins and a few sprigs of thyme. Season with freshly ground black pepper.


Adapted from Spoon Fork Bacon