📝 About This Recipe
Born from the fusion of British colonial influence and South Indian flavors, this Mulligatawny is a masterclass in balance. Our dairy-free version replaces heavy cream with luscious coconut milk, creating a velvety texture that carries the warmth of turmeric, cumin, and coriander. It is a hearty, 'pepper-water' inspired soup that marries the sweetness of crisp apples with the earthy depth of red lentils and tender chicken.
🥗 Ingredients
The Aromatic Base
- 2 tablespoons Coconut Oil (unrefined for extra coconut flavor)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into 1/4 inch cubes)
- 2 pieces Celery Stalks (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
Spices and Body
- 1.5 tablespoons Madras Curry Powder (mild or medium heat)
- 1/2 teaspoon Ground Turmeric
- 1 large Granny Smith Apple (peeled, cored, and diced)
- 1/2 cup Red Lentils (rinsed thoroughly)
- 1 pound Chicken Thighs (boneless, skinless, cut into bite-sized pieces)
Liquids and Finishing
- 5 cups Chicken Stock (low sodium)
- 1 can Full-Fat Coconut Milk (13.5 oz, shaken well)
- 1 tablespoon Tomato Paste
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
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1
Heat the coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
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2
Add the diced onion, carrots, and celery. Sauté for 6-8 minutes until the vegetables have softened and the onions are translucent.
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3
Stir in the minced garlic and grated ginger. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the curry powder, turmeric, and tomato paste. Stir constantly for 2 minutes to 'toast' the spices and cook out the raw flavor of the tomato paste.
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5
Add the chicken pieces to the pot. Stir to coat the chicken in the spice paste and cook for 3-4 minutes until the outsides are no longer pink.
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6
Stir in the diced apple and the rinsed red lentils. The lentils will act as a natural thickener for the soup.
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7
Pour in the chicken stock. Increase the heat to medium-high and bring the mixture to a gentle boil.
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8
Once boiling, reduce the heat to low, cover the pot partially, and simmer for 20-25 minutes. The lentils should be completely soft and the chicken tender.
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9
Pour in the full-fat coconut milk. Stir gently to combine and simmer for another 5 minutes to allow the flavors to meld.
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10
For a thicker consistency, use an immersion blender to pulse the soup 3-4 times. This breaks down some lentils and apples without losing the chunky texture of the chicken.
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11
Remove from heat and stir in the fresh lemon juice. This acidity is crucial to brighten the heavy spices and coconut milk.
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12
Taste and season with salt and black pepper as needed. Ladle into warm bowls and garnish generously with fresh cilantro.
💡 Chef's Tips
Rinse your red lentils until the water runs clear to prevent the soup from becoming overly 'dusty' in flavor. Use a tart apple like Granny Smith; it holds its shape better and provides a necessary acidic counterpoint to the creamy coconut. If the soup becomes too thick upon standing (as lentils absorb liquid), simply thin it with a splash of stock or water when reheating. For a vegetarian version, substitute the chicken with diced sweet potatoes and use vegetable broth. Don't skip the lemon juice at the end; it transforms the dish from 'heavy' to 'vibrant'.
🍽️ Serving Suggestions
Serve with warm, toasted garlic naan or plain basmati rice to soak up the broth. A dollop of mango chutney on top adds a beautiful sweet-and-spicy kick. Pair with a crisp, cold lager or a glass of off-dry Riesling to balance the curry heat. Serve alongside a simple cucumber and red onion salad dressed in lime juice for a cooling contrast.