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Mulligatawny Soup

  • Author: Megan Birch
  • Prep Time: 40 min
  • Cook Time: 40 min
  • 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.


  • Serving Size: 15