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Winter mulligatawny

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Winter Mulligatawny – A Cozy, Spiced Chicken & Lentil Soup

When the temperatures drop and you crave something warm, hearty, and deeply comforting, Winter Mulligatawny Soup is the perfect choice. This classic Anglo-Indian soup combines tender chicken, red lentils, warming spices, vegetables, and a hint of apple for subtle sweetness.

Rich, aromatic, and satisfying, it’s the ultimate cold-weather comfort food.

What Is Mulligatawny?

Mulligatawny originates from South India. The name comes from Tamil words meaning “pepper water.” Over time, British colonial influence transformed it into a thicker, heartier soup made with:

  • Chicken
  • Lentils
  • Curry spices
  • Vegetables
  • Cream or coconut milk

The winter version is especially rich and nourishing.

Why You’ll Love This Winter Soup

  • Hearty and filling
  • Packed with warming spices
  • High in protein and fiber
  • Perfect for meal prep
  • Freezer-friendly

Ingredients

Main Ingredients

  • 2 tablespoons olive oil or butter
  • 1 medium onion (diced)
  • 2 carrots (diced)
  • 2 celery stalks (diced)
  • 2 cloves garlic (minced)
  • 1 tablespoon fresh ginger (grated)
  • 1 apple (peeled and diced)
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric
  • ¼ teaspoon cayenne (optional)
  • 1 cup red lentils (rinsed)
  • 4 cups chicken broth
  • 1 cup water
  • 1½ cups cooked shredded chicken
  • ½ cup heavy cream or coconut milk
  • Salt and black pepper to taste
  • Fresh cilantro for garnish

Step-by-Step Instructions

1. Sauté the Aromatics

In a large pot over medium heat, add olive oil. Sauté onion, carrots, and celery for 5 minutes until softened.

Add garlic, ginger, and apple. Cook for another 2 minutes.

2. Add the Spices

Stir in curry powder, cumin, turmeric, and cayenne. Cook for 30 seconds to bloom the spices.

3. Simmer the Soup

Add red lentils, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils are soft.

4. Blend (Optional)

For a smoother texture, blend half the soup using an immersion blender. Leave some texture for heartiness.

5. Finish the Soup

Add shredded chicken and cream (or coconut milk). Simmer for 5 more minutes.

Season with salt and black pepper.

Tips for the Best Mulligatawny

  • Use rotisserie chicken for convenience.
  • Red lentils cook quickly and naturally thicken the soup.
  • Adjust spice level to taste.
  • A squeeze of lemon brightens the flavors.

Variations

Vegetarian Version:
Replace chicken with chickpeas and use vegetable broth.

Low-Carb Option:
Reduce lentils and increase chicken and vegetables.

Dairy-Free Version:
Use coconut milk instead of cream.

Storage & Freezing

  • Store in the refrigerator up to 4 days.
  • Freeze up to 2 months.
  • Reheat gently and add broth if thickened.

Nutrition (Approximate Per Serving)

  • Calories: 380
  • Protein: 28g
  • Carbohydrates: 32g
  • Fat: 16g
  • Fiber: 6g

Final Thoughts

Winter Mulligatawny Soup is rich, fragrant, and deeply comforting — exactly what you want on a cold evening. The combination of spices, lentils, chicken, and creamy finish makes it both satisfying and nourishing.

It’s a perfect addition to your winter recipe collection.

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