Name: Indian Mulligatawny Soup with Red Lentils, Apples, and Coconut Milk Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Indian
Ingredients: 1 yellow onion, chopped; 1 carrot, peeled and diced; 1 red jalapeno, seeded and diced; 3 garlic cloves, minced; 2 teaspoons peeled and minced ginger root; 2 small firm apples, peeled, cored, and diced; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cardamom; 1/4 teaspoon freshly ground black pepper; 1/2 teaspoon dried thyme; 1/4 cup butter or vegetable oil (for vegan option); 1 14.5 oz can diced tomatoes; 1/2 cup red lentils, uncooked; 3 cups chicken or vegetable broth; 2/3 cup canned unsweetened coconut milk; Salt and black pepper, to taste; Roasted cashews; Chopped cilantro and/or scallions

Jump to Recipe· 4.4 from 8 reviews

If you love warming, hearty, and delightfully spiced soups, the Indian Mulligatawny Soup with Red Lentils, Apples, and Coconut Milk Recipe is about to become your new obsession. This cozy bowl is a beautiful blend of creamy red lentils, sweet apples, fragrant curry spices, and luscious coconut milk, creating a perfect harmony between subtle sweetness and comforting warmth. Whether you’re a seasoned fan of Indian cuisine or just craving something with that unique twist, this recipe boasts a vibrant depth of flavor that’s both nourishing and soul-satisfying, making it an absolutely must-try at home.

Ingredients You’ll Need

In the image, there is a black pot filled with a mix of chopped vegetables and spices. The bottom layer consists of chunky white onion pieces and red tomato chunks scattered evenly. On top of this, there is a layer of finer diced pale yellow vegetables. In the center of the pot, several mounds of ground spices in yellow, brown, and reddish-brown colors are placed, slightly covering the vegetables underneath. A light wooden spoon with a hole in the middle is resting inside the pot, partly mixing the contents. The pot is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this recipe lies in its simplicity and the thoughtful blend of ingredients that build layers of flavor and texture. Each component plays a crucial role, from the sweet apples to the exotic spices, creating a soup that is perfectly balanced and visually inviting.

Butter or vegetable oil: Provides a rich base and subtle flavor, or plant-based fats for a vegan option.
Yellow onion: Adds sweetness and depth when sautéed.
Carrot: Brings natural sweetness and a pleasant texture contrast.
Red jalapeno: Offers a mild heat that brightens the soup.
Garlic cloves: Infuse the dish with aromatic warmth.
Fresh ginger root: Adds a zesty, slightly spicy note essential to the curry flavor profile.
Firm apples: Impart a crisp sweetness balancing the spices.
Diced tomatoes: Provide subtle acidity and body.
Curry powder: The heart of the dish, giving that unmistakable Indian essence.
Ground cumin, paprika, cinnamon, turmeric, cardamom, black pepper, and thyme: These spices create a complex, multilayered spice blend.
Red lentils: Deliver creaminess and protein while thickening the soup naturally.
Chicken or vegetable broth: The flavorful liquid base, adaptable for diets.
Unsweetened coconut milk: Adds richness and a wonderful dairy-free creaminess.
Salt and black pepper: Essential seasonings to highlight all flavors.
Roasted cashews: Provide a delightful crunch for garnish.
Chopped cilantro and scallions: Bring fresh brightness as toppings.

How to Make Indian Mulligatawny Soup with Red Lentils, Apples, and Coconut Milk Recipe

Step 1: Sauté the Base Veggies

Start by melting the butter or heating the oil in a large Dutch oven over medium-high heat. Toss in the chopped onion, carrot, and red jalapeno, sautéing them for about 4 to 5 minutes until the onions turn soft and translucent. This simple step creates a fragrant base that forms the foundation of your soup’s flavor.

Step 2: Add Aromatics and Fruits

Next, stir in the minced garlic, grated ginger, diced apples, and canned diced tomatoes. Let everything cook together for 3 minutes, allowing the garlic and ginger to release their bright aromas while the apples soften gently, melding sweet and savory notes.

Step 3: Spice It Up

Now it’s time for the exciting part — add all the spices: curry powder, cumin, paprika, cinnamon, turmeric, cardamom, black pepper, and dried thyme. Toss these spices with the mixture to evenly coat every ingredient, which immediately transforms the pot into a fragrant paradise.

Step 4: Simmer with Lentils and Broth

Add the red lentils and pour in the chicken or vegetable broth. Bring everything to a boil, then reduce heat to medium-low and simmer uncovered for about 30 minutes. During this time, the lentils soften and partly dissolve, giving the soup its signature velvety texture while the flavors deepen beautifully.

Step 5: Blend to Perfection and Finish

Using an immersion blender, puree about 75% of the soup until creamy but leaving some chunks for texture that makes every spoonful interesting. Stir in the unsweetened coconut milk and season with salt and black pepper to taste. The coconut milk adds a silky richness that rounds out the spices perfectly.

How to Serve Indian Mulligatawny Soup with Red Lentils, Apples, and Coconut Milk Recipe

Two bowls of creamy orange dal are shown on a dark wooden table, each bowl topped with chopped green cilantro leaves and small pieces of light tan nuts, adding texture on the smooth surface. Next to the bowls, on a white marbled surface covered partly with a gray cloth, there are round, soft-looking naan breads with light brown spots on the surface. The bowls are dark-colored and round, filled close to the edge with the thick dal. Some loose dal and cilantro leaves are scattered around the bowls, and antique-style silver spoons rest nearby. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your soup presentation and add a satisfying crunch, sprinkle roasted cashews on top. A handful of freshly chopped cilantro or scallions adds fresh, herbal brightness that complements the warm spices wonderfully. These finishing touches make your bowl feel vibrant and inviting.

Side Dishes

Serve this luscious Indian Mulligatawny Soup with warm naan bread or crusty artisan bread for dipping and soaking up every flavorful drop. A simple cucumber raita on the side can offer a cool contrast, while steamed basmati rice turns the meal heartier if you like.

Creative Ways to Present

For a stunning presentation, ladle the soup into rustic bowls and swirl a little extra coconut milk on top in a decorative pattern. Garnish with finely chopped herbs and cashews for visual appeal. For entertaining, serve alongside mini naan sandwiches or an Indian-inspired salad with mango and mint.

Make Ahead and Storage

Storing Leftovers

This Indian Mulligatawny Soup with Red Lentils, Apples, and Coconut Milk Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making leftovers even more flavorful.

Freezing

If you want to enjoy this comforting soup anytime, freezing is a fantastic option. Pour cooled soup into freezer-safe containers or bags, leaving room for expansion. It freezes well for up to 3 months without losing flavor or texture.

Reheating

Reheat leftovers gently in a saucepan over low-medium heat, stirring occasionally until warmed through. You can add a splash of broth or water if it has thickened too much in storage. Avoid overheating to keep its creamy consistency and fresh spice balance.

FAQs

Can I make this Indian Mulligatawny Soup with Red Lentils, Apples, and Coconut Milk Recipe vegan?

Absolutely! Just swap the butter for vegetable oil and use vegetable broth instead of chicken broth. The coconut milk adds wonderful creaminess, making it perfect for a fully plant-based version.

What type of apples work best in this recipe?

Choose firm, slightly tart apples like Granny Smith or Honeycrisp. They hold their shape while cooking and bring a bright sweetness that cuts through the spices beautifully.

Is it necessary to puree the soup?

Pureeing most of the soup creates that irresistibly smooth and creamy texture, but leaving some chunks adds a nice bite and variety in mouthfeel. You can adjust based on your preference.

Can I make this soup gluten-free?

Yes! This recipe is naturally gluten-free as long as you use gluten-free broth and ensure any side breads or accompaniments are gluten-free too.

How spicy is this soup?

The red jalapeno and curry spices give it a gentle warmth, but it’s not overpowering. You can adjust the chili amount up or down depending on your heat tolerance.

Final Thoughts

You truly can’t go wrong with the Indian Mulligatawny Soup with Red Lentils, Apples, and Coconut Milk Recipe. It’s simple, satisfying, and surprises with every spoonful. Whether you’re looking for a nutritious weeknight meal or a comforting bowl to share, this soup will quickly become a cherished favorite. Give it a try—you might just fall in love!