Indian Mulligatawny Soup

The healing qualities of chicken soup plus the healthful properties of Indian herbs and spices make this a very nourishing soup. The name means “pepper water.” It’s a staple in India and best made a day in advance.

Serves: 6Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 6


  • 1 large sweet onion, peeled and chopped
  • 4 cloves garlic, chopped
  • 2 Tbsp. minced fresh gingerroot
  • 1 hot pepper, serrano or poblano, cored, seeded, and chopped
  • ½ cup unsalted butter
  • 1½ Tbsp. Madras curry powder
  • ¼ cup rice flour
  • 10 cups gluten-free chicken broth
  • 2 cups red lentils
  • 1 can (13.5 oz.) unsweetened coconut milk
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper
  • 6 sprigs fresh parsley leaves


  • In a large stockpot over medium heat, sauté the onions, garlic, ginger, and pepper in the butter until soft.
  • Blend in the curry powder and rice flour. Cook for 4 minutes; add the chicken broth and lentils, mixing thoroughly. Simmer, covered, for 1 hour or until the lentils are very tender.
  • Cool and then purée in the blender. Add the coconut milk, salt, and pepper and reheat. Garnish with parsley sprigs.