Mulligatawny Soup



Published by Harmony Books

NotesVariation: For a quicker and chunkier version, do not process the soup in the blender or food processor.

6 to 8 servings



Total Timeunder 2 hours

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationegg-free, gluten-free, peanut free, soy free, vegetarian

Mealdinner, lunch

Type of Dishsoup


  • 2 tablespoons butter
  • 1 large onion, chopped (about ½ cups)
  • 2 garlic cloves, minced
  • 3 to 4 teaspoons hot curry powder, to taste, or 1 teaspoon each ground coriander and turmeric, ½ teaspoon each ground ginger, dry mustard, and freshly ground black pepper 
  • 1 teaspoon salt
  • ¼ teaspoon hot pepper flakes
  • Freshly ground black pepper to taste
  • 2 quarts chicken or vegetable broth
  • 1 cup lentils, picked over and rinsed
  • ¼ cup grated coconut
  • ¼ cup freshly squeezed lime juice
  • Low-fat yogurt
  • Grated lime zest


  1. Heat the butter in a 4-quart saucepan over low heat. Add the onion, garlic, curry, salt, hot pepper flakes, and black pepper and saute until the onion is softened, stirring constantly, about 5 minutes.

  2. Add the broth, lentils, and coconut. Bring to a boil, reduce heat, and simmer about 40 minutes, stirring occasionally. Allow soup to cool slightly.

  3. Add lime juice. Process in a blender or food processor by pulsing a few times to puree, but not until smooth.

  4. The recipe can be made ahead until this point. Refrigerate until ready to continue.

  5. Reheat before serving. Taste and adjust seasoning. Garnish with a dollop of plain low-fat yogurt sprinkled with lime zest.


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