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Mulligatawny Soup

An Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

70 minutes


4-6 people



  • 1/4 cup + 2-3/4 Tablespoons Butter Olive Oil
  • 1 teaspoon Aleppo pepper (optional)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon black mustard seeds
  • 2 dried chiles de arbol
  • 1 plum tomato, minced
  • 3 Tablespoons minced ginger
  • 6 cloves garlic, minced
  • 1 large yellow onion, minced
  • 1/2 jalapeño, minced
  • 1/4 cup flour
  • 1 Tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1-1/2 teaspoons ground turmeric
  • 9 cups chicken stock or vegetable stock
  • 1-3/4 cup red lentils
  • 3 Tablespoons minced cilantro
  • 1 cup canned coconut milk
  • 1/4 fresh lemon, juiced, plus more to taste
  • Kosher salt and freshly ground pepper, to taste
  • Plain yogurt, to garnish


  1. Heat 1/4 cup Butter Olive Oil, Aleppo, cumin seeds, coriander seeds, black mustard seeds, the 2 chiles de arbol, and the plum tomato in an 8" skillet over high heat until fragrant and then set aside.
  2. Heat remaining butter olive oil in a 6 qt. saucepan over medium-high heat. Add ginger, garlic, onion, and jalapeño and cook until browned (about 15 minutes), stirring so the spices don't burn.
  3. Add flour, coriander, cumin and turmeric and cook until smooth (about 2 minutes).
  4. Add stock and lentils and bring to a boil. Reduce heat to medium-low and cook, covered, until tender (about 45 minutes).
  5. Add cilantro. Puree the entire mixture in a food processor or in the pot with an immersion blender. Add coconut milk, lemon juice, salt and pepper and mix together thoroughly. Divide among bowls.
  6. If desired, garnish with the sauce and the yogurt
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