📝 About This Recipe
Born from the fusion of British colonial tastes and South Indian aromatics, Mulligatawny is the ultimate soul-warming soup. This version celebrates the 'Pome Fruit' category by using crisp Granny Smith apples to provide a bright, tart contrast to the earthy red lentils and creamy coconut milk. It is a complex, velvety masterpiece that balances sweet, savory, and spicy notes in every spoonful.
🥗 Ingredients
The Aromatics
- 2 tablespoons Ghee or Unsalted Butter (oil can be substituted for vegan option)
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced into small cubes)
- 2 pieces Celery Stalks (finely diced)
- 4 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated)
Spices and Pome Fruit
- 2 large Granny Smith Apple (peeled, cored, and diced into 1/2 inch pieces)
- 1.5 tablespoons Madras Curry Powder (mild or hot depending on preference)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Ground Turmeric
The Base
- 1/2 cup Red Lentils (rinsed thoroughly)
- 6 cups Vegetable or Chicken Stock (low sodium preferred)
- 1 can Full-Fat Coconut Milk (13.5 oz)
- 1 tablespoon Tomato Paste
- to taste Kosher Salt and Black Pepper
Finishing and Garnish
- 1/4 cup Fresh Cilantro (chopped)
- 1/2 piece Lemon Juice (freshly squeezed)
- 2 tablespoons Toasted Sliced Almonds (for crunch)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, melt the ghee 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 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the diced Granny Smith apples to the pot. Cook for 3-4 minutes, allowing the pome fruit to slightly soften and release its natural sugars.
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5
Stir in the curry powder, cumin, and turmeric. Toast the spices with the vegetables and apples for 2 minutes to unlock their essential oils.
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6
Add the tomato paste and stir constantly for 1 minute until it darkens slightly in color.
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7
Pour in the rinsed red lentils and the stock. Use a wooden spoon to scrape any browned bits (fond) from the bottom of the pot.
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8
Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer for 20-25 minutes, or until the lentils are completely tender and starting to break down.
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9
Stir in the coconut milk. For a smoother texture, you can use an immersion blender to pulse the soup 3-4 times (don't over-blend; you want some chunks of apple and vegetable).
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10
Simmer uncovered for another 5-10 minutes to allow the flavors to meld and the soup to thicken to your desired consistency.
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11
Stir in the fresh lemon juice to brighten the flavors and season generously with salt and black pepper to taste.
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12
Ladle into warm bowls and garnish with fresh cilantro and toasted sliced almonds for a beautiful presentation.
💡 Chef's Tips
Always use a tart apple like Granny Smith; sweet apples will disappear into the background, but the tartness of pome fruits is essential for balance. If the soup becomes too thick upon standing, thin it out with a splash of stock or water. Toasting your spices in the fat (blooming) is the secret to a professional-grade depth of flavor. For a protein boost, add 1 cup of shredded rotisserie chicken or cooked chickpeas during the final simmer. Make this a day in advance; like many spiced dishes, the flavor profile improves significantly after a night in the fridge.
🍽️ Serving Suggestions
Serve with warm, buttery Garlic Naan or crusty sourdough bread for dipping. A side of Basmati rice can be added directly to the bowl for a heartier meal. Pair with a crisp, off-dry Riesling or a cold Lager to cut through the warm spices. Offer a dollop of Greek yogurt or raita on top for extra creaminess and cooling contrast. A simple cucumber and red onion salad provides a refreshing crunch on the side.