Easy mulligatawny recipe with lentils

Okay, so mulligatawny soup. It sounds fancy, right? Like something you’d order at a restaurant and then pretend you know how to pronounce. But guess what? It’s actually super easy to make at home, especially if you throw in some lentils because, well, lentils make everything better. And cheap. And filling. You get the idea.

I first had mulligatawny at this little hole-in-the-wall Indian place near my apartment. It was spicy, creamy, and had this weirdly addictive flavor. I asked the waiter what was in it, and he just laughed and said, “Everything.” Helpful, right? So I went home, messed around with a bunch of recipes, and finally landed on this easy version. No fancy skills required—just a pot and some patience.

Recipe Card

Recipe Title: Easy mulligatawny recipe with lentils

Servings: 4

Prep Time: 15 minutes

Cooking Time: 25 minutes

Calories: 320 kcal per serving

Ingredients:

• 1 tablespoon butter (or oil if you’re being healthy)
• 1 onion, chopped (don’t cry, it’s worth it)
• 2 carrots, diced (or just hack ’em up, no one’s judging)
• 2 celery stalks, chopped (the boring but necessary part)
• 3 garlic cloves, minced (or just smash ’em with a knife, lazy style)
• 1 tablespoon grated ginger (or powdered if you’re in a rush)
• 1 tablespoon curry powder (the star of the show)
• 1 teaspoon cumin (because why not?)
• 1/2 teaspoon turmeric (for color and pretending it’s healthy)
• 1/2 teaspoon chili powder (or more if you like it spicy)
• 1 cup red lentils (rinsed, unless you like dirt soup)
• 4 cups vegetable broth (or chicken if you’re not vegetarian)
• 1 can (14 oz) coconut milk (the creamy magic)
• Salt and pepper to taste (duh)
• Juice of 1 lime (or lemon if you’re out, no big deal)
• Fresh cilantro for garnish (optional, but pretty)

Directions:

1. Melt the butter (or heat the oil) in a big pot over medium heat. Don’t walk away—butter burns fast.
2. Throw in the onion, carrots, and celery. Cook until they start to soften, about 5 minutes. Stir occasionally so nothing sticks.
3. Add the garlic, ginger, curry powder, cumin, turmeric, and chili powder. Stir for like 30 seconds until it smells amazing.
4. Dump in the lentils and broth. Bring it to a boil, then lower the heat and let it simmer for 15 minutes. Stir sometimes so it doesn’t turn into cement.
5. Pour in the coconut milk and let it cook for another 5 minutes. Taste it. Needs salt? Pepper? More spice? Fix it now.
6. Squeeze in the lime juice right before serving. Top with cilantro if you’re feeling fancy.

Boom. Done. You just made mulligatawny soup. And it probably took less time than waiting for delivery.

Nutrition Info (per serving)

Ingredient Swaps

Tips

• If the soup gets too thick, just add more broth or water. No one likes eating paste.
• Want it smoother? Blend half of it before adding the coconut milk. Or don’t. Chunky is good too.
• Leftovers taste even better the next day. The flavors get all cozy together overnight.

FAQ

Q: Can I make this ahead of time?
A: Yep! Just keep it in the fridge for up to 3 days. Reheat it gently so the coconut milk doesn’t separate.

Q: Can I freeze leftovers?
A: Technically yes, but the texture might get a little weird. If you do, thaw it slowly and stir well when reheating.

Q: What if I don’t have fresh ginger?
A: Powdered ginger works in a pinch. Use about 1/2 teaspoon instead.

That’s it. Hope you enjoy it. Let me know how it goes if you try it! And if you burn the butter, well… we’ve all been there.