Mulligatawny Soup with Lentils

    35 minutes

    Mulligatawny soup is an Anglo-Indian invention. You can make this soup a day ahead and add diced chicken for a hearty meal.

    93 people made this

    Serves: 6 

    • 1 tablespoon ghee or vegetable oil
    • 1 onion, chopped
    • 4 cloves garlic, minced
    • 1 dessertspoon grated ginger
    • 2 green chillies, chopped
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon ground cloves
    • 1 dessertspoon ground coriander
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon ground turmeric
    • 4 pods cardamom, bruised
    • 1 tablespoon chopped fresh curry leaves
    • 1 carrot, chopped
    • 1 apple - peeled, cored and chopped
    • 1 large potato, peeled and diced
    • 200g red lentils, rinsed and drained
    • 8 cups (2 litres) chicken stock
    • 1 tablespoon tamarind paste
    • 1 tablespoon lemon juice
    • 1 (400ml) tin coconut milk
    • handful chopped fresh coriander

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat ghee or oil in large pot over low heat; cook onion, garlic, ginger, chilli, spices and curry leaves, stirring until onion is browned lightly and mixture is fragrant. Do not over-brown the onion or else it will give the soup a burnt taste.
    2. Add carrot, apple, potato, lentils and chicken stock to pot; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves.
    3. Blend or process soup mixture in batches until puréed; return to pot. Add tamarind, lemon juice, coconut milk and fresh coriander; stir until heated through.

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    Reviews in English (84)


    This recipe is very aromatic and wonderful. I did change a few things because of difficult-to-find ingredients, and preference. For example, I actually opted not to use the blender because I love soup to have chunks of veggie in it. I also added 3 chicken breasts cut into small pieces, so my version was more like a REALLY tasty chicken soup. I used ground cardamom, and curry spices instead of the actual fresh leaves and pods, and tamarind paste instead of extract because of the rarity of the ingredients. Despite the simplifications/substitutions, this soup was INCREDIBLE. This is one of the best recipes on the whole site...  -  06 May 2003  (Review from Allrecipes USA and Canada)


    Note: It's very hard to get fresh curry leaves in North America. You have to get it at specialty Indian stores. You can substitute a Bay leaf instead, as recommended by my Indian friend. It isn't anything like the curry powder, which is a combination of the spices used in this recipe (tumeric, ginger, corriander, cumin...etc) This soup was excellent, but very spicy. I can usually handle my heat...but this was quite hot! The recipe calls for 2 green chiles chopped up, but it doesn't say whether to include the seeds or not. So I included the seeds for one and not the other, and I think that made it extremely HOT. We had to eat it with bread...but it's still very yummy. I'll make it again, with just one chile next time.  -  25 Jun 2007  (Review from Allrecipes USA and Canada)


    Seriously excellent recipe. Anyone familiar with cooking Indian food will find it a breeze to make and anyone familiar with the taste of Indian food will know this ranks among the best Mulligatawny recipes. Do yourself a big favor, chefs: Roast and grind your own cumin, corriander seed, clove and cinnamon and make a slow-cooked caramel colored ghee to cook with. Really killer recipe.  -  26 Apr 2001  (Review from Allrecipes USA and Canada)