BY: Carol Green

January 24, 2017

Mulligatawny Soup; A Delightful Anglo-Indian Fusion

Mulligatawny Soup; A Delightful Anglo-Indian Fusion

The name alone made me want to make the soup, and on reading the interesting playbill of ingredients, lentils, chicken, coconut milk with curry spice, I was sold!

A little research into the origins of this delightful dish reveal an English soup, with origins in Indian cuisine.  The name “Mulligatawny” originates from the Tamil words  millagai / milagu and thanni  can be loosely translated to “pepper water”.

It would seem the original Madras recipe was a simple broth prepared from a spice paste, simmered with sautéed onions and eaten with boiled rice. The Anglicized versions of this soup references back to the mid 1700’s, and became popular with the British employees of the East India company stationed there.

Many versions of this soup are to be found, some vegetarian, some with chicken. A longtime favorite of mine, I usually make this soup with red lentils; for today’s version I had a lovely blend of organic red, green and black beluga lentils on hand.

This recipe yielded fifteen generous pint size servings, perfect for freezer meals. What spin will you put on this interesting recipe?

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Mulligatawny Soup

  • Author: Megan Birch
  • Total Time: 80 min
  • Yield: 15 1x



4          boneless, skinless Chicken thighs, diced 

2          Tbsp. Ghee 

2          cups Onion, diced 

2          cups Carrots, medium diced 

2          cups Celery, medium diced 

1          Tbsp. Garlic, minced 

2          Tbsp. Garam Masala Spice 

12       Tbsp. Celtic Sea Salt 

1          Tbsp. Apple Cider Vinegar 

2          cups Strained Tomatoes 

3          Quarts Chicken Stock 

2          cups Sweet Potatoes, peeled and medium diced 

1          cup Granny Smith Apples, peeled and small diced 

2 ½      cups sprouted Red, Black, and Green lentil Blend 

1          can Unsweetened Coconut Milk 

Chopped Cilantro, for garnish 


  • Preheat a large dutch oven or stockpot over medium heat, add two tablespoons ghee, add the chicken and sauté until well browned. 
  • Add the onions, sauté until caramelized, add the garlic, celery and carrots cook until softened about five minutes. 
  • Add the spice, sauté a minute or two, deglaze with the apple cider vinegar, scraping up brown bits from the pan. 
  • Add the tomatoes and stock, simmer on low for fifteen minutes. 
  • Add the rest of the ingredients, simmer another fifteen to twenty minutes until the lentils and sweet potato are softened.
  • Taste for salt, adjust as necessary. 
  • Garnish with chopped cilantro.
  • Prep Time: 40 min
  • Cook Time: 40 min


  • Serving Size: 15

collage 1 mulligtawnyMulli 3


*Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read full privacy policy here.

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