Go Back
Bowl of mulligatawny soup with chicken and lentils, drizzled with Wilson's Extra Virgin Olive Oil

Mulligatawny Soup

A warming, spiced Anglo-Indian soup withchicken, red lentils and coconut milk, finished with fresh coriander.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Anglo-Indian
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Wilson's Extra Virgin Olive Oil
  • 1 large onion finely chopped
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 3 garlic cloves crushed
  • 1 thumb-sized piece fresh ginger grated
  • 2 tbsp mild curry powder
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 cinnamon stick
  • 1 apple peeled, cored and diced
  • 150 g red lentils rinsed
  • 600 g boneless skinless chicken thighs, cut into bite-sized pieces
  • 1.4 litres chicken stock
  • 1 x 400g tin coconut milk
  • 2 bay leaves
  • Salt and black pepper to taste
  • A small handful fresh coriander chopped, to serve
  • Cooked basmati rice to serve (optional)

Method
 

  1. Warm the Wilson's Extra Virgin Olive Oil in a large, heavy-based pot over a medium heat.
  2. Add the onion, carrots and celery, and cook gently for 8-10 minutes, stirring now and then, until softened.
  3. Stir in the garlic and ginger and cook for another minute until fragrant.
  4. Add the curry powder, turmeric, cumin and cinnamon stick. Stir well and let the spices toast in the oil for 1-2 minutes - this is where the flavour really builds.
  5. Add the diced apple and red lentils, and stir to coat everything in the spiced oil.
  6. Nestle the chicken pieces into the pot, then pour in the chicken stock. Season with salt and pepper and drop in the bay leaves.
  7. Bring to the boil, then reduce the heat to a gentle simmer. Cover and cook for 25-30 minutes, stirring occasionally, until the lentils have broken down and the chicken is cooked through.
  8. Stir in the coconut milk and simmer, uncovered, for a further 8-10 minutes until the soup is thick and rich.
  9. Remove the cinnamon stick and bay leaves. Taste and adjust the seasoning if needed.
  10. Ladle into bowls, scatter with fresh coriander, and serve with basmati rice alongside if you like.

Notes

Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Make-ahead: The flavour deepens overnight, so this soup is a good one to make a day ahead and reheat gently before serving.
Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stove, adding a splash of stock if it has thickened too much.
Serving suggestion: A dollop of plain yoghurt and a squeeze of lemon at the table brightens each bowl nicely.