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Two bowls of Mulligatawny soup nestled in soft wool fabric with a small candle burning for atmosphere.

Mulligatawny -Simple Lentil And Apple Soup

Chef Tripti
A simple version of mulligatawny soup made with Lentils, apple and celery.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course, Soup
Cuisine Indian
Servings 4 people


  • Digital scales
  • Blender or Food processor


  • 150 gms Red Lentils Masoor dal
  • 180 gms Apples approx one apple
  • 100 gms Celery
  • 100 gms Red Onions
  • 10 gms Garlic
  • 10 gms Olive oil
  • 1 litre Vegetable stock
  • 1 Bay leaf
  • 6 Peppercorns
  • ½ teaspoon Turmeric powder
  • Salt to taste


  • 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.
    Overhead photograph of a pot of roughly chopped onion, apple, garlic and celery and soak lentils ready for cooking. Ingredients for Mulligatawny soup recipe
  • Cover 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.
Keyword comfort food, Dairy free, Gluten free, healthy