One of the first soup recipes I learned while working my apprenticeship 20 years ago was Mulligatawny Soup. This version of mulligatawny consists of red lentils (masoor dal), apples, and celery. It is warming, comforting, and nourishing. This Mulligatawny soup recipe will surprise you if you think fruit and lentils don't go together.
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My mulligatawny soup recipe is a straightforward, stripped-down version. I often make this soup as a quick dinner, using the apples from my fruit bowl with the lentils as the source of protein. Although traditionally mulligatawny soups require some spices or curry powder - you could call it a curried soup - I have chosen to omit these to keep my soup mild. I add turmeric, though, for all its health benefits and the colour it provides. I blend this soup so it is smooth, not chunky.
This lentil and apple soup is nourishing, light and comforting. Soup season is upon us, and we all need a one-pot wonder sometimes when life is hectic.
Ingredients
- Red lentils (Masoor daal)
- Apples
- Celery
- Red onion
- Garlic
- Olive oil
- Vegetable stock
- Bay leaf
- Peppercorns
- Turmeric powder
- Salt
Instructions
Heat the oil in a large pot and add the bay leaf and peppercorns.
Add the onions, garlic and celery—Saute for about five minutes or until the onions are soft.
Add the sliced apples and sauté for five minutes.
Add the drained lentils and vegetable stock. Cover and bring to a boil.
Once it has come to a boil, reduce the heat to simmer and carefully remove the foam from the top.
Add the turmeric powder, cover the pot, and let it simmer for 15 minutes.
Leave to cool, and then puree in a blender.
Bring back to the pot and heat before serving.
Garnish with herbs of your choice.
Optional, but highly recommended - garnish with boiled rice.
Substitutions
You can use toor dal (split yellow pigeon peas) or yellow mung beans instead of masoor dal. However, they will need to soak overnight and cook for a longer period. Masoor dal or red lentils don't require soaking overnight. Usually, one or two hours is enough.
You can use any eating apples. Bramley or cooked apples are an option; however, they will impart a tart flavour to the soup.
Variations
If you want to add spices, I recommend using mild curry powder—just a teaspoon for flavour—when sautéing the onions and celery. Add coconut cream and some pre-cooked rice if you want to bulk it up. My Mulligatawny soup recipe is simple, but you can build on it if you want.
Storage
You can make this soup in bulk and freeze it for later use if you wish. It freezes well and can be stored for up to three months. Just defrost the night before in the fridge and bring it to a boil before serving.
FAQ's
Mulligatawny soup originates in South India. What started as pepper water or rasam (a spicy fluid soup) eaten with rice has evolved and has many variations. The name Mulligatawny consists of Tamil words meaning "pepper water." Classically, the ingredients of a Mulligatawny soup recipe are chicken stock/mutton stock or vegetable stock, coconut cream, onion, celery, and apples.
Unlike other pulses and lentils, red lentils do not need to be soaked. However, they should be rinsed to remove dust and debris.
Related Recipes
Here are more soups for you to try:
Pairings
Here are some of the recipes that I think will go well with Mulligatawny Soup:
📖 Recipe
Mulligatawny - Simple Lentil And Apple Soup
Equipment
- Digital scales
- Blender or Food processor
Ingredients
- 150 g Red Lentils Masoor dal
- 180 g Apples approx one apple
- 100 g Celery
- 100 g Red Onions
- 10 g Garlic
- 10 g Olive oil
- 1 l Vegetable stock
- 1 Bay leaf
- 6 Peppercorns
- ½ teaspoon Turmeric powder
- Salt to taste
Instructions
- Soak the lentils for at least an hour before cooking. This process speeds up the cooking time.
- Wash and drain the lentils and set aside.
- Roughy chop the onions, celery and garlic.
- Core and slice the apples - no need to peel the skin.
- Heat the oil in a large pot and add the bay leaf and peppercorns.
- Add the onions, garlic and celery. Saute for about five minutes or until the onions are soft.
- Add the sliced apples and sauté for five minutes.
- Add the drained lentils and vegetable stock.
- Add the turmeric powder, cover the pot and bring to a boil.
- Once its come to a boil, reduce the heat to simmer and remove the scum, or froth from the top carefully. Then cover and leave to simmer for 15 minutes.
- The lentils should be cooked by now. If not continue cooking till done.
- Leave to cool and then puree in a blender.
- Bring back to the pot and heat before serving.
- Garnish with herbs of your choice.
- Optional, but highly recommended - garnish with boiled rice.
Nutrition
NOTES
Food Safety
In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Of course, practising good food hygiene and safety at home is also essential. Here are some fundamental practices to adopt in the kitchen.
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.
Gary says
Made this for work lunch . Quick and easy . Love the earthy lentil with the hint of celery coming through and a little sweetness from the apple 🍎