Bowl of garnished lentil soup with toasted bread and condiments

Easy Lentil Mulligatawny Soup Recipe to Try

Written by on in Recipes, Soup Recipes

Each country has soups that use the ingredients typically associated with the country’s cuisine. One of the best-known and most popular soups from Indian cuisine is mulligatawny. It is traditionally made with vegetables and spices, although meat variations exist. People first made mulligatawny soup in India during the time of the British Raj. It was the British who first made the dish using Indian ingredients. It then became a peasant food due to the low cost, wide availability, and deliciousness of the ingredients in the soup. An alternative to vegetable mulligatawny is lentil mulligatawny, which is similar to lentil dahl.

Although lentil mulligatawny shares some of the same ingredients as vegetable mulligatawny, including vegetables and spices, the primary ingredient is lentils. It also differs as the lentil version of the soup usually omits rice. There are multiple variations of a mulligatawny soup with lentils. Recipes for the popular Indian soup are passed through the generations, and people often adapt them to suit their tastes. They use different spices to alter the heat levels and flavours.
Our recipe for lentil mulligatawny uses cheap yet tasty ingredients to create a delicious soup that is easy to make and simple to adapt to your preferences. Here is our easy lentil mulligatawny soup recipe.

Easy Lentil Mulligatawny Soup Recipe to Try
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Easy Lentil Mulligatawny Soup Recipe to Try

Recipe by Liz Flynn
0.0 from 0 votes
Course: Soup RecipesCuisine: IndianDifficulty: Medium
Servings

6

servings
Prep time

14

minutes
Cooking time

40

minutes
Vegan

YES- omit yoghurt

Vegetarian

YES

Gluten-free

YES

Dairy-free

YES- omit yoghurt

Lentil Mulligatawny is a take on the most popujlar Indian soup, and it is a flavoursome and budget-friendly meal.

Ingredients for Lentil Mulligatawny

  • 7 oz./ 200g green lentils

  • 750ml vegetable stock

  • 1 white onion, finely diced

  • 1 large carrot, peeled and finely diced

  • 3 garlic cloves minced

  • 2 red chillies, finely diced

  • 2 tsp minced fresh ginger

  • 1 can of chopped tomatoes

  • 1 tbsp curry powder

  • ½ tsp cinnamon powder

  • 1 tsp crushed coriander seeds

  • Seeds from 6 cardamom pods crushed

  • 2 tablespoons olive oil

  • 1 tsp ground cumin

  • 1 can of coconut milk

  • Salt and black pepper to taste

Directions: How to Make Lentil Mulligatawny

  • Grind your spices, chop the vegetables and chillies, and mince the garlic and ginger.
  • Add the oil to a large pan and put it over medium-high heat on the hob, then add the onions and carrots.
  • Cook for five minutes or until the onions have softened and turned golden.
  • Add the garlic, ginger, and chillies to the pan and cook for another five minutes.
  • Next, add all the spices to the pan and stir through, so the other ingredients are coated and the spices begin to cook.
  • Add the canned tomatoes, lentils, and stock to the pan, and bring to a boil.
  • When the mixture reaches a boil, turn down the heat and let it simmer for 30 minutes.
  • Use a hand blender to partially blend the ingredients, leaving some chunks of vegetables for texture. Alternatively, remove a third of the soup and blend in a blender before returning to the pan and stirring through the chunks.
  • Stir in the coconut milk and warm through.
  • Season the lentil mulligatawny soupwith salt and black pepper to taste.
  • Serve the mulligatawny soup in bowls, or leave it to cool and store it in the refrigerator or freezer until later.
  • Add optional garnishes to the soup, such as fresh herbs or yoghurt to serve.

Additional Tips

  • If you are a meat lover, you can add some shredded, leftover meat to your lentil mulligatawny. Try making chicken mulligatawny or lamb mulligatawny. You might also want to replace the vegetable stock with meat stock.
  • Another soup you may like to try is rasam, a traditional South Indian soup.
  • Try adding some diced apple for a different flavour.
  • A quicker way to make lentil mulligatawny is to use canned lentils that you drain and rinse before adding to the soup.

Here you go, Elizabeth — storage tips and a clean, reader‑friendly summary for your Lentil Mulligatawny Soup post. I’ve kept it consistent with the style you’re using in your WordPress editor tab.

🧊 Storage Tips for Lentil Mulligatawny Soup

Refrigeration

  • Store in an airtight container for 3–4 days.
  • Lentils naturally thicken the soup as it chills — simply add a splash of water, stock, or coconut milk when reheating to loosen the texture.
  • Reheat gently over medium heat, stirring occasionally to prevent sticking.

Freezing

  • Lentil Mulligatawny freezes extremely well because it’s dairy‑free and full of sturdy ingredients.
  • Freeze in portioned containers for up to 3 months.
  • Thaw overnight in the fridge, then warm slowly on the hob, adding extra liquid if needed.

Make‑Ahead Tips

  • The flavours deepen beautifully after a day, making this an excellent make‑ahead soup.
  • If your recipe uses fresh herbs or lemon juice, add them after reheating, not before storing — this keeps the flavour bright.
  • If you prefer a creamier finish, stir in coconut milk after thawing, as freezing can sometimes cause separation.

⭐ Summary

Lentil Mulligatawny Soup is a warm, aromatic blend of lentils, vegetables, and curry spices that delivers comfort in every spoonful. It’s hearty yet vibrant, with layers of flavour from ginger, garlic, and warming spices balanced by a gentle sweetness. Naturally vegetarian, nourishing, and perfect for meal prep, this soup is ideal for cosy evenings or easy weekday lunches. With its rich broth, tender lentils, and fragrant seasoning, Lentil Mulligatawny is a delicious fusion of comfort food and classic Indian‑inspired flavours.

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