Mulligatawny Recipe

Prep

Rinse the red lentils under cold water until the water runs clear. Finely chop the onion, mince the garlic, grate the ginger, and finely chop the jalapeño (remove seeds for less heat).

Heat a large heavy-bottomed pot over medium heat. Add the vegetable oil or ghee and let it warm for 30 seconds.

Add the chopped onion and a pinch of salt. Sauté, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add the minced garlic, grated ginger, and chopped jalapeño. Cook, stirring, for 1–2 minutes until fragrant, taking care not to burn the garlic.

Stir in the turmeric, ground cumin, and curry powder. Cook the spices with the aromatics for 30–60 seconds to bloom the flavors.

Add the tomato paste and cook, stirring, for 1 minute to deepen its flavor and remove rawness.

Add the rinsed red lentils to the pot and stir to coat with the spice mixture.

Pour in the vegetable or chicken broth and add the bay leaf. Bring the mixture to a gentle boil, then reduce heat to a simmer.

Simmer, uncovered, stirring occasionally, until the lentils are tender and beginning to break down, about 20–25 minutes. If the soup becomes too thick, add up to 1 cup additional broth or water to reach desired consistency.

Once lentils are tender, stir in the coconut milk. Simmer 5 more minutes to meld flavors, but do not bring to a hard boil once coconut milk is added.

Remove the bay leaf. Use an immersion blender to partially purée the soup directly in the pot for a thicker, creamier texture while leaving some lentils whole for texture. Alternatively, transfer half the soup to a blender, purée until smooth, and return to the pot.

Season with salt (start with 1.5 tsp) and black pepper to taste. Stir in the chopped cilantro and lime juice, reserving a small amount of cilantro for garnish. Taste and adjust seasoning — add more salt, pepper, or lime if desired.

Ladle the warm mulligatawny into bowls.

Top each bowl with a dollop (about 1–2 tbsp) of Greek yogurt to add creaminess and a cool contrast to the curry heat.

Spoon about 2 tbsp of pico de gallo onto each bowl for freshness and acidity. If using, sprinkle toasted cashews or sliced almonds for crunch.

Garnish with the reserved cilantro leaves and a fresh grind of black pepper. Serve with lime wedges on the side for extra brightness.

Serve immediately. Leftovers keep in the refrigerator for up to 4 days; reheat gently, adding a splash of water or broth if it has thickened.