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Mulligatawny soup melds the spicy warmth of Indian flavors with British cuisine, all in one deliciously heartwarming bowl.

mulligatawny soup in pot.

Mulligatawny blends Indian and British flavors in a soup that’s the perfect balance of spicy, sweet, and comforting. (Fun fact for Seinfeld fans: remember Kramer’s favorite soup from the famous Soup Nazi episode? That’s mulligatawny!) There are as many versions of mulligatawny as cooks who make it, and it’s wonderfully adaptable to whatever you have on hand. You’ll find variations with rice, creamy coconut milk, lentils, meat, or purely vegetarian options, to name just a few.

This simple version features lots of veggies, red lentils, coconut milk, tender chicken, and an apple for a bit of sweetness. I often stir in some basmati rice for added substance, but truly, homemade or store-bought naan is all you need to complete the meal. Feel free to toss in leftover or frozen vegetables—sweet potatoes and frozen peas are both great additions—to make it even more nourishing.

“This soup was delicious and very easy! I served it with Naan bread and it was a quick and hearty meal that I will be making again.”


What You’ll Need To Make Mulligatawny Soup

mulligatawny ingredients
  • Garam Masala: This fragrant Indian spice blend includes peppercorns, mace, cinnamon, cloves, cardamom, and nutmeg. It’s available at most large grocery stores, but if you can’t find it, curry powder makes a good substitute.
  • Carrots, Yellow Onion, Celery: These vegetables form a classic flavor base.
  • Apple: Adds a unique, subtle sweetness and complements the spices in the soup.
  • Chicken Broth: Provides the savory liquid foundation, enhancing the overall depth and richness of the soup.
  • Coconut Milk: Gives the soup a creamy texture and a hint of tropical sweetness, complementing the spices.
  • Red Lentils: Ideal for this soup as they cook quickly, add flavor, and thicken the soup. They break down during cooking, contributing to a heartier texture. Brown lentils are a suitable alternative, though they require longer cooking.
  • Shredded Cooked Chicken: Using chicken from a store-bought rotisserie chicken or leftovers adds convenience and enriches the soup with protein and flavor.
  • Lime Juice: Adds a fresh, zesty brightness, cutting through the richness and balancing the flavors.
  • Cilantro: Provides a fresh, herbal note to finish the dish.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Heat the oil in a large pot. Add the garam masala and cook, stirring, for about 30 seconds, until fragrant.

oil and garam masala in dutch oven

Add the vegetable/apple mixture.

vegetable and apple mixture in pot

Cook, stirring frequently, until the mixture is softened, 7 to 8 minutes.

softened vegetables in pot with wooden spoon

Add the chicken broth, coconut milk, lentils, and salt.

chicken broth, coconut milk, lentils, and salt added to the pot

Bring the soup to a boil.

boiling mulligatawny soup

Reduce the heat to low and simmer, uncovered, for about 15 minutes, until the lentils are tender and starting to break down.

mulligatawny soup after simmering

Use an immersion blender to partially purée the soup until slightly thickened. (Alternatively, use a ladle to transfer 2 to 3 cups of the soup to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and return the blended soup to the pot.)

blending the soup

Stir in the chicken and fresh lime, then taste and adjust seasoning if necessary.

chicken added to the soup

Sprinkle generously with fresh chopped cilantro. Serve with lime wedges.

mulligatawny soup in pot.

Frequently Asked Questions

Can mulligatawny soup be made ahead of time?

Yes, mulligatawny can be stored in an airtight container in the refrigerator for up to 4 days (bonus: its flavors deepen when left to sit). The soup can also be frozen for up to 3 months. Reheat it on the stovetop over medium-low heat until hot. (The soup will thicken up when frozen, so you may need to add a bit of broth when reheating.)

Why is it called “Mulligatawny?”

The name “Mulligatawny” comes from the Tamil words “milagu” (pepper) and “tannir” (water), reflecting its origins in South India. The soup was adapted by the British in India during the colonial period, who added meat and other ingredients, turning it into a heartier dish.

Can I make this soup vegetarian?

Absolutely! Simply replace the chicken broth with high-quality vegetable broth and omit the chicken. Feel free to add some additional veggies, too.

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Mulligatawny soup melds the spicy warmth of Indian flavors with British cuisine, all in one deliciously heartwarming bowl.

Servings: 4 to 6
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes


  • 2 tablespoons vegetable oil
  • 1 tablespoon garam masala (or substitute curry powder)
  • 1 cup diced carrots, from 2 to 3 carrots
  • 1 cup chopped yellow onion, from 1 medium onion
  • ½ cup finely chopped celery, from 2 stalks
  • 1 tart-yet-sweet apple, such as Honeycrisp or Fuji, peeled and finely chopped
  • 6 cups chicken broth, best quality such as Swanson
  • 1 cup canned unsweetened coconut milk
  • 1⅓ cups red lentils
  • Scant ½ teaspoon salt
  • 2 cups shredded cooked chicken, from a store-bought rotisserie chicken or leftovers
  • 1 tablespoon fresh lime juice, plus lime wedges for serving
  • Pinch cayenne pepper (optional)
  • ½ cup chopped fresh cilantro, for serving


  1. Heat the vegetable oil in a large soup pot or Dutch oven over medium heat. Add the garam masala and cook, stirring, for 30 seconds, or until fragrant. Add the carrots, onion, celery, and apple, and cook, stirring frequently, until softened, 7 to 8 minutes.
  2. Add the chicken broth, coconut milk, lentils, and salt to the pot. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered and stirring occasionally, for about 15 minutes, or until the lentils are tender and starting to break down.
  3. Use an immersion blender to purée the soup until slightly thickened. (Alternatively, use a ladle to transfer 2 to 3 cups of the soup to a blender. Remove the center knob so steam can escape. Hold a paper towel or kitchen towel over the opening to prevent splatters. Purée until smooth and return the blended soup to the pot.)
  4. Add the cooked chicken and 1 tablespoon lime juice, and heat until warmed through. Taste and adjust seasoning with salt, more lime juice, and cayenne pepper, if desired. Serve the soup generously sprinkled with fresh chopped cilantro, with lime wedges on the side.
  5. Note: The soup will thicken as it sits. Add more chicken broth to thin it out if necessary.
  6. Freezer-Friendly Instructions: The soup can be frozen for up to 3 months in an airtight container. Reheat it on the stovetop over medium-low heat until hot. (The soup will thicken up when frozen, so you may need to add a bit of broth when reheating.)

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 367
  • Fat: 16g
  • Saturated fat: 3g
  • Carbohydrates: 35g
  • Sugar: 7g
  • Fiber: 6g
  • Protein: 22g
  • Sodium: 434mg
  • Cholesterol: 35mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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  • This soup is so awesome — the flavors are absolutely delicious. I followed the recipe exactly to rave reviews from my family, with my 13 year old telling me to write “big winner” on the recipe so I would remember to make it again. I made the dinner rolls from your cookbook to go with it — those were also amazing — but took longer than I had anticipated (my fault for not reading the entire recipe before I got started), but the rolls themselves came out great! Thank you Jenn for more fantastic recipes!

  • Jenn, this soup is AMAZING….as all of your recipes are that I have tried! Did not change anything except used Olive Oil instead of Vegetable Oil. You never steer me wrong and loved the idea of using my food processor for the veges and apple….so easy!! My husband raved and I said “Jenn does it again”! So excited to try even more of your recipes! I bought asparagus today to make your Asaragus Soup with Lemon and Parmesan for about the 15th time!!! Thanks for being that “go to chef”!! You make my life easy, yummy and no flops! Thanks again Jenn!

    • — Sharon Muilenburg
    • Reply
  • This soup has never failed to please everyone at the table! We all love it so much. It is great for family and friends, or to take to a Fall potluck with neighbors. I follow Jenn’s recipe, exactly.

  • Wonderful, warming soup for welcomed cool weather. I had left over fresh ginger and it was a great addition to the soup.

    • — Catherine France
    • Reply
  • I’m going on my second day eating this soup and I cannot get enough of it! So delish!! I tweaked the recipe a tad – I added two thai chilies and added curry and garam masala (bring on the heat!). So delicious and perfect for fall!

    Thanks for the awesome recipe. Currently two for two – made your pumpkin cheesecake with gingersnap crust for a party last weekend (HUGE hit). 🙂

  • I made this soup because I had all the ingredients and wanted to use up the rotisserie chicken and have leftovers for the school/work week. It was much better than I expected–totally delicious!!!! thank you!

  • So darn good, even better the next day. Didn’t have chicken, so we ate it over basmati rice day one and added the chicken the next day. Also had it with your Naan recipe (minus the fennel seed). Letting it sit overnight for the next day only made it (somehow) more delicious. My red lentils took a little longer to get soft, so first time through, give yourself a 10 minute buffer to any cooking timeline you may have. Using the food processor made this a minimal effort offering and it is FOR SURE getting added to the family recipe rounds. Jenn, I’m 20+ recipes in, you are my go-to for every dinner party, game night, soup or potluck. Reliably good, filling, and time sensitive. Can’t say enough good things about the rockstar cook you allow me to try and be. Thanks! (Can’t wait for your cookbook, amazon is bringing it tonight!)

    • So glad you enjoyed this and other recipes you’ve made – thanks for taking the time to let me know! ❤️

  • So quick and easy to throw together- the perfect meal during a cold day! Thank you for all your wonderful recipes!

  • This soup is wonderful! Every time we have it, family and guests want to have your recipe!! I don’t change a thing.

  • This is one of my absolutely most favorite recipes! Fixed as written, it is a winner, especially when including the cayenne pepper. When I make the announcement that this is for dinner, even my husband, who doesn’t like lentils, gets excited.

    I have also fixed it with lamb and it is still wonderful! The only other item I change is using Extra Virgin Olive Oil for the health benefit instead of vegetable oil.

    Regardless of what meat I use, I would make this recipe twice a week if I could. It is a winner, and the balance of the flavors is amazing. Being a perfectionist, I have finally found the Cook I want to follow! I have not found a bad recipe yet! : )

  • Have made this many times- Sometimes when I don’t have apples I have used turnips instead and it works great !I also have used coconut powder when I don’t have the coconut milk in a can. Would add 2 tbsp of powder to 1 cup of warm water to add to the recipe when it calls for it

    • — priya rajkumar
    • Reply
  • I can’t stop making this. I am seriously addicted and have made it twice so far. It is so hearty and so delicious. I puree it a bit with an immersion blender, but I still leave some chunks. I freeze it in single servings in zip bags and enjoy for lunch. Thanks so much!

    • I forgot to say I love it with the whole apple. I didn’t change a thing.

  • I tried this soup this weekend and loved it! The heartiness of the soup is great for a cold day, but the coconut milk and lime really capped it off! Delicious…thank you!

  • I was looking for a recipe using leftover turkey from Thanksgiving, so this was perfect. I just substituted turkey for chicken. I used the garam masala, but I also added about a teaspoon of curry powder (both from Penzys). I also added a dollop of Greek yogurt on top before serving. I had all ingredients in the refrigerator or pantry, so this was a very quick, easy and delicious dinner to make. Served it with pita bread (that I already had). It’s going on my list of favorites!

  • Delicious. I served it with your Homemade Naan recipe that was flat b/c of my yeast but still delicious.

  • We just loved this!! Based on other reviewers, we used only 1/2 of a large Honeycrisp apple so it wouldn’t be overly sweet. This amount was perfect. Sensational flavor perhaps in part due to our Penzeys spices! We served it in a bowl over a bed of basmati rice along with warm Naan bread. The cilantro and squeeze of lime really set it off. This was instantly added to our regular recipe rotation. Thanks, Jenn, and reviewers for the helpful tips. You gotta try it!!!

  • Hi Jenn
    Can’t thank you enough for all the great recipes!
    Plan to make this and wanted to know if I can sub lime juice with fresh lemon juice? And red lentils with brown? Thanks!

    • Glad you like the recipes! I think lemon juice would be fine here, but I’d stick with the red lentils. Hope you enjoy!

      • Made it with red lentils and it was AMAZING!!! Its up on the list with your many fabulous soups:-) Many thanks!!

  • This soup was flavorful and so comforting. Great consistency and makes enough for leftovers for next day for hubby and I…like all Jenn’s soups. Can’t wait for the new cookbook!

  • This was AMAZING! I’m vegetarian so I left out the chicken and used veggie broth, and was absolutely delicious! Very rich and flavorful. Yum!

  • Dear Jenn,
    IMHO 1 tbsp of garam masala is WAY too much. In India we use it with caution. Just my opinion.

  • I loved this recipe! I modified it to cook in the crock pot. Added all ingredients except the lentils and coconut milk for 3 hours on high, and then added the coconut milk and lentils for the last one hour on high. While I had the chicken breasts out to shred, I used my immersion blender to slightly puree about 1/3 of the soup. Added back in the chicken and it was fantastic! Do not skip the cilantro and lime. So tasty and will keep me fed at lunchtime all week long 🙂

  • Another keeper from Once Upon a Chef! I’m currently having this soup as leftovers for the second time and I am so sad that this is the last bowl. Absolutely delicious. I used chickpeas instead of chicken because I didn’t have time to go to the store. And I didn’t have enough garam masala so I added what I had plus some cumin, coriander, and cayenne. It still tasted delicious! My fiance and I both agreed that this is going in the permanent rotation.

  • This is now one of husband’s faves after just one try! Tweaks: small honeycrisp, one leek instead of one onion (since I had one, mainly) and curry instead of Garam Masala. Thanks, will be making this again!

  • This is a good soup but, if I make it again, I will use less apple. Perhaps the Fuji that I used was too large. At any rate, I found the soup a bit too sweet; otherwise the flavors were very good. I was surprised and pleased at how nicely the red lentils broke down and blended with the other flavors.

    • — Pearl McElheran
    • Reply
  • 2nd recipe that I’ve tried, loved it. I added extra curry powder, used low fat evaporated milk coconut flavoured, also added some puy lentils for extra bite and green beans. Ate it with your naan, was delicious. Perfect for this cold weather here in Australia.

  • Hi Jenn,
    This recipe looks wonderful, can’t wait to make it. Question though. Can I replace cilantro with parsley or just omit cilantro?Some people in my family don’t like it.
    I made quite a few other recipes from your blog and LOVED every one of them!!!
    Keep up the good work! :).

    • It’s totally fine to just omit the cilantro, Ewa. So glad you’re enjoying the recipes!

  • Hi jenn!
    If I wanted to make this soup to serve 2 days later would that be OK? Would I need to do anything extra! looking forward to making it!
    Thank you!

    Kristen Berry

    • Yes, it should be fine for two days in the fridge. It may thicken up a bit, so before serving you might need to add a little additional chicken broth.

      • Thank you:-)

  • YUM! This is a winner. Perfect for a rainy winter evening!

  • I have made this a few times using curry powder and it is always delicious!

  • Awesome recipe, my roommate and I love cooking this curry since it freezes really well and we can have meals for multiple weeks!

  • This soup, as every recipe of yours I’ve tried is outstanding, easy to make and delicious. I used Garam Masala from Whole Foods, but added both Red Curry, and regular curry from the Spice Island brand, which took it over the top. But the star of the meal was hands down the homemade naan! I consider myself an intermediate cook, but have never made ‘bread’ from scratch. Absolutely, positively outstanding! 10 star worthy 🙂

  • A friend just introduced me to mulligatawny, and I’m hooked! I was really excited to see you post your version of it. I viewed other, more complicated recipes, but yours was absolutely fantastic. It tasted even better the next day with more basmati rice and warm naan.

    Your recipes are well-loved, well-used, and well-trusted in my kitchen!

    • Thank you, Nicole! That is so nice to read. I’m glad you enjoyed it 🙂

  • Absolutely perfect!!

  • Once again another great recipe. Very quick and it came out great. The hardest part for me was getting the rostierrie chicken that always seems to be sold out at the store. I have never used red lentils and I thought it was a little strange to have an apple in soup, but I thought it was delicious. Will make again and again!

  • Never had Mulligatawny before. This was delish! I just love, love, love your recipes Jenn! Keep them coming!

  • Very nice! Everyone in my family loved it! I will make it again!

  • I love fall! It starts to get cooler, the leaves change, in the evenings there are the smells of firepits/fireplaces being lit, and I can finally make soup again! I love having a pot of soup simmering for hours, but on weekdays, that can’t happen. Enter this gem! It’s fast, uses ingredients I always have on hand, and delicious! All I have to do is grab a rotisserie chicken on the way home from work, and I’m good to go! Adding the apples gives this a slightly sweet side and using the food processor really gets it in the pot quickly. Oh, and it makes the house smell heavenly. My family loved it too. Win/Win!

  • Just cooked this, with slightly less chicken to lower the calories, for our 5:2 day. Absolutely gorgeous with some home made flatbreads (well, only one flatbread for me – it is diet day after all, but we can eat the rest tomorrow). Yummy. We’ll be doing this one again. Pouring with rain, so couldn’t be bothered to go outside and pick a lime, so halved a kaffir lime that was lurking in the kitchen and chucked that in the pot when I added the lentils. Gave it a lovely slightly sour flavour. This definitely gets the thumbs up.

    • — Jayne in Turkey
    • Reply
  • Do you have to use a food processor or can you just dice up vegetables finely? We are in the middle of moving and I packed up my food processor… big mistake! Thanks.

    • Hi Ann, You absolutely do not need a food processor — in fact, you will have much better results doing it by hand 🙂

  • I had to go to an international food market for the red lentils. They break down nicely. This was a nice alternative to chicken noodle soup. It’s very hearty and satisfying. Of course it tasted even better the second day. I will make it again with shrimp. I served with basmati rice and store bought naan.

  • Hi there!
    Can I substitute black or green lentils for the red? I can’t seem to find red lentils anywhere.
    Thank you!

    • Hi Rhonda, Yes, that’s fine — cook time might just be a little longer.

  • This is a fabulous, easy soup. I also used fresh ginger and served with a plain yogurt. Keep the recipes coming!

    • — Karen Carruthers
    • Reply
  • This is my new go-to chicken soup!!! It is so flavorful and both my husband and I agreed we would wait in line at the Soup Nazi’s if he served this soup.

    • It was great. I think it would serve 6-8 well. I doubled it for our large family thinking 4-6 would not be enough and it ended making a LOT of soup!

  • I knew when I saw this recipe, I would have to try it immediately. It is absolutely amazing, and with this cool fall day; it conquers all!

    • — Jennifer Rickwood
    • Reply
  • Absolutely delicious and I’m not a big fan of lentils! I ended up using more chicken so I increased the veggies and apples as well as the amount of garam masala. I used fresh grated ginger (a hefty teaspoon) and green and brown lentils (what I had on hand). Had only one sad looking lime so I also added a couple of teaspoons of Rose’s lime juice. It wasn’t a “pretty” soup because of the color of the lentils so I’ll make sure to use red ones in the future. I haven’t used coconut milk before and I’m not sure what flavor it added, but I’m sure it added to the richness of the dish. It was wonderful the next night too! Thanks for providing another easy selection to the rotation!

    • — geni rowan-grella
    • Reply
  • I can’t wait to try this soup, but do you think it would freeze well? Before the lime and cilantro are added, of course. I wasn’t sure about how the lentils would hold up frozen. Thanks so much, I really enjoy your recipes.

    • — Laura Migliore
    • Reply
    • Hi Laura, You can definitely freeze this soup (red lentils break down anyway when cooked); the only thing to keep in mind is that it gets very thick so you’ll likely need to add quite a bit more broth when you defrost it. Hope you enjoy it!

  • Awesome! We had it tonight with Naan bread and my husband and I loved it. Great dinner for a rainy night! Keep the great recipes coming.

  • Soup sounds wonderful. but I am not a fan of coconut milk. Would you suggest increasing the stock, or substituting milk or cream?

    • Hi Bonnie, I would probably increase the broth. Hope you enjoy it 🙂

  • Sounds delicious. How can I make it vegan? Substitute vegetable broth for chicken broth? Add chickpeas in place of the chicken? I’d appreciate any suggestions. I love your recipes!

    • Hi Judy, Yes and yes — it will still be wonderful.

  • Can you make this recipe in a slow cooker

    • Hi Lori, Unfortunately, I don’t much any experience with slow cookers but I do think it would work. If you try it, please let me know how it turns out 🙂

      • Hi Jenn I will thank you!

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