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

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4.4 from 8 reviews

This fragrant Indian Mulligatawny Soup is a delightful blend of creamy red lentils, carrots, apples, and coconut milk, richly spiced with curry powder and warm Indian spices. Ready in under an hour with minimal prep, this comforting soup is perfect for a wholesome meal and can be easily doubled and frozen for later enjoyment.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Gluten Free, Vegetarian

Ingredients

Vegetables and Aromatics

  • 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

Spices

  • 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

Pantry

  • 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

Garnish

  • Roasted cashews
  • Chopped cilantro and/or scallions

Instructions

  1. Sauté Aromatics: Melt the butter or heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, diced carrot, and red jalapeno. Sauté for 4 to 5 minutes until the onions soften and become translucent.
  2. Add Flavorings: Stir in the minced garlic, ginger, diced apples, and canned diced tomatoes. Cook for another 3 minutes to combine the flavors. Toss in all the spices—curry powder, cumin, paprika, cinnamon, turmeric, cardamom, black pepper, and dried thyme—and stir well to coat the ingredients evenly.
  3. Simmer Lentils: Add the red lentils and chicken or vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer uncovered for 30 minutes until the lentils and vegetables are tender.
  4. Blend Soup: Using an immersion blender, puree about 75% of the soup to create a creamy texture while leaving some chunks for nice consistency. Alternatively, transfer a portion to a standard blender and puree, then mix it back into the pot.
  5. Finish and Season: Stir in the coconut milk and heat through. Taste the soup and season with additional salt and black pepper as needed.
  6. Serve: Ladle the soup into bowls and garnish with roasted cashews and chopped cilantro or scallions. Serve warm with naan bread for dipping.

Notes

  • Dairy-Free Option: Replace butter with vegetable oil to avoid dairy.
  • Vegan Variation: Use vegetable broth instead of chicken broth and substitute butter with vegetable oil to make the soup fully vegan.
  • Freezing: This soup freezes well—make a double batch and store leftovers in airtight containers for up to 3 months.
  • Texture: Puree partial soup for a pleasing balance of creamy and chunky textures.

Find it online: https://cheftinaskitchen.com/indian-mulligatawny-soup-with-red-lentils-apples-and-coconut-milk-recipe/