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Mulligatawny Soup Recipe

Mulligatawny Soup Recipe
  • Category

    Soups and Stews

  • Cusine

    British Indian


1/2 teaspoon whole mustard seeds

1/2 teaspoon whole cumin seed

1/2 teaspoon whole coriander seed

2 tablespoons vegetable oil

Kosher salt and freshly ground black pepper

1 pound chicken thighs

1 onion, finely chopped

1 medium carrot, finely chopped

1 celery rib, finely chopped

1 tablespoon curry powder

3 medium garlic cloves, finely chopped

1 inch piece fresh ginger, finely grated

1 sweet potato, peeled and cut into 1/4 inch pieces

1 apple, peeled and cut into 1/4 inch pieces

1 plum tomato, cut into 1/4 inch pieces

1/2 cup dry red lentils

6 cups homemade or store-bought low sodium chicken broth, or water

Greek yogurt, to garnish

Finely chopped cilantro, to garnish

Red chili flakes, to garnish


Place mustard seed, cumin seed, and coriander seed in a skillet and toast over high heat until spices begin to smell toasted, about 3 minutes. Transfer to a mortar and pestle or spice grinder and process until fine.