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Anglo-Indian spiced red lentil soup in the style of Mulligatawny


  • Melt 2 tbsp ghee in a wok (or heavy-bottomed pan), add the black mustard, coriander and cumin seeds with salt and gently cook until they begin to pop.
  • Add the tomatoes with two-thirds of the green chillies. Mix well and cook until the tomatoes collapse a bit. Then remove from the heat and set aside.
  • At the same time, melt the remaining ghee in a large heavy-bottomed pot and gently cook the garlic, onion and ginger with the remaining green chilli until tender, stirring now and again.
  • Add the ground spices and briefly cook to toast.
  • Then add the flour and mix until well combined.
  • Add the lentils, stock and seasonings. Mix well, scraping the bottom as you do so, and bring to the boil. Then turn the heat down and simmer for about 30-35 mins until the lentils are very tender.
  • When ready, add the fresh coriander, coconut milk and seasonings. Mix well and briefly cook to just heat.
  • Serve in individual flat soup bowls with small dollops of the spice mixture and yoghurt arranged around the centre.



  • 4 heaped tbsp ghee (or vegie oil or butter)
  • ½ tspn black mustard seeds
  • ½ tspn coriander seeds
  • ½ tspn cumin seeds
  • sea salt
  • 10-12 cherry tomatoes, diced
  • 3 green chillies, seeded & finely sliced
  • 4 plump garlic cloves, crushed
  • 1 large onion, finely chopped
  • 3 tbsp julienned fresh ginger
  • 2 scant tspn turmeric
  • 2 tspn ground cumin
  • 1 tbsp ground coriander
  • 2 heaped tbsp plain flour
  • 2 cups red lentils
  • 2 litres chicken or vegetable stock
  • 3 tbsp chopped fresh coriander
  • ¼-½ cup coconut milk
  • Greek yoghurt

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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