Indian Mulligatawny Soup


1 cup dried brown lentils
2 tbs butter
1 onion, minced
2 tsp ground cumin
1/2 tsp dried red pepper flakes
Kosher salt and freshly cracked black pepper to taste
1/2 tsp ground coriander
1/2 tsp yellow mustard seed
1/2 tsp ground turmeric
1/2 tsp fresh ginger, minced
2 quarts of chicken stock (use our search engine for chicken stock recipe)
Juice of 2 limes
This is traditional Indian soup. The soup may be made thicker by using less stock. Also if it is left un-pureed, with pieces of cooked chicken added to it. It may be served as a kind of stew over rice.


  • Soak lentils overnight in enough water to cover.
  • In a large pot using low heat, melt butter and add onion, garlic, cumin, red pepper flakes, coriander, mustard seed, turmeric, ginger, salt and pepper. Saute for 5 minutes.
  • Drain lentils and add to pot.
  • Add chicken stock and bring to a boil. Reduce heat and Simmer gently for 2 hours.
  • Allow to cool, then add lime juice and puree in a blender.
  • Heat before serving.




2 hr


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