Slow-Cooker Mulligatawny Soup Recipe (2024)

An excellent flavor profile & nice mix of plant & animal proteins. No need to use a slow cooker though, these ingredients will cook quickly in a pot. I used the slow cooker & made the following changes, which I highly recommend:1) In step 1, add 1/2 head of cauliflower, in small florets2) Omit the 1/2 cup oil...not needed!3) Substitute 1/2 cup coconut milk instead of coconut cream4) When adding coconut milk & lime juice, also add a cup or so of chopped frozen spinach

Inthe stove-top version of this recipe, there is also one minced onion. Why is it not in this recipe?

To the question about adding onion: if you add raw onion to the slow cooker you never get the sweetness of a lightly fried onion. I would leave it out, as Sarah does, or lightly fry it before adding to the cooker.

Delicious! I made a vegetarian version by omitting chicken, adding 1 med sweet potato (peeled and cut into bit sized cubes); 1/2 chopped red pepper ; 1 can 16oz chickpeas - drained & rinsed.

Now, in the instapot era, you can do onions, garlic, cumin and mustard seeds, then the rest of the spices on sauté before doing the rest with the slow cook setting. Next time I'd use 1.5 C of lentils to make it a little "stewier". I didn't have granny smith apples, pink ladies were lovely. We found it pretty delicious!

If you wish to add an onion, I highly recommend a method used by Cook's Illustrated in many of its slow cooker recipes: Combine 1 finely diced onion, minced garlic, ginger, spices, tomato paste, and 2 tbs oil in a large bowl. Microwave for 5-6 minutes, stirring a couple times, until onions have softened. Transfer mixture to slow cooker. (This also has the advantage of slightly cooking the spices.)

The split red lentils dissolved completely, so mostly acted as a thickener. Consistency was perfect, IMO — thick but not too thick.

I thought this was WONDERFUL. I added a finely chopped onion, but otherwise followed the recipe closely. The mix of spicy flavors was just what I hoped for — “pepper water” indeed! I can’t explain why some commenters found this bland — I for one was careful to use the exact ingredients called for, and the spices were all fairly recently acquired, so still fresh and vivid. Anyway, our family gave this a big thumbs up.

Is the ¼ cup of oil necessary? Or is this a hold over from the original version?

Well like it my picky household. I adapted it to the instant pot and browned the veggies and chicken before pressure cooking for 9 minutes.

generally coconut cream is unsweetened, and cream of coconut is sweetened and syrupy, at least in the US. Agree the names should be different, but it is what it is. In my grocery store, coconut cream is with the coconut milk, usually in the Thai or Indian portion of the aisle, and the cream of coconut is in the beverage aisle, with other things that go in mixed drinks (like Roses lime juice and Agnostura bitters).

I tried it with chickpeas!

This is amazing and so easy to adapt to your preferences! I added a bay leaf and a couple of potatoes (just to thicken a bit).

What would you suggest for a vegetarian version? Just leave out the chicken?

Easy enough to sauté onion, ginger, garlic in a pan before dumping this into the slow cooker with everything else - even adding the tomato paste to the sauté to caramelize it a bit.Or, with an instapot, to sauté right in the pot before adding other ingredients and then switching to slow cook.Yev Kassem had a reputation for making a killer Mulligatawny soup - before Elaine Benes stuck her nose in and ruined everything for him.

Absolutely delicious! Decided to use Coconut flavored Greek yogurt. Can’t say whether that thickened the soup. Broth is still on the thin side. However, overall, this soup is just very special. Might try subbing tofu for the chicken next time, perhaps add Yukon gold potatoes to thicken it. That aside, this is one tasty soup!

6 garlic cloves totalHalf broth half water

Double for leftovers

I first had this years ago at The Old Spaghetti Factory and had been searching for a recipe. This is it but much better. I did not add any oil and used 1/2 cup coconut milk instead of coconut cream.

Delicious!! Great dish for a cold NW Wisconsin day.

Simple for a weeknight and really great flavor...with a little salt...and very filling. Only substitutions made were mustard powder for mustard seed and cumin powder for cumin seeds. I was worried the apples would be weird...but didn't even notice them! Will make again.

If using an instapot, 4 hours on medium works fine

Made in 4 qrt crock so I proportioned recipe. Turned out well. Used spice-rack ginger. Apple in my view doesn’t enhance recipe. May use diced potato in lieu of lentils next time, to suit my wife’s preferences.

Just made this yesterday, and it is outstanding! I added raw cauliflower rice, and chicken apple sausage instead of chicken thighs. Really yummy!

I had excellent results cooking on the stove since I don’t have a slow cooker. Used just garlic and good curry powder. Also, I puréed the soup with my hand blender (after fishing out the chicken pieces!) I browned the chicken with the spices and garlic then simmered for half an hour. Delish.

This is delicious. I did chop and sautee an onion for it and added a 15 oz can of diced tomatoes. I don't know who can assemble this in 10 minutes--with the length of the ingredient list and all the chopping (even withou sauteeing the onion). But it is nice to then leave it to cook on its own and come back to a lovely stew. As with most soups, flavors deepen after a day in the fridge. The stew freezes well.

Add cauliflower, onions browned ahead of time, little oil, coconut milk instead of cream of coconut

I didn't have mustard seed and felt like it was missing something at the end, so I added about a 1/2 tsp of garam masala in the last step. I brought it to a dinner and it was a hit!

This had a slightly bitter undertaste but otherwise was lovely.

Taking advice from other comments, I toasted the spices in just a little oil before adding a chopped onion. Then added the other ingredients per the recipe but didn't do a slow cook. Instead simmered for about an hour before adding some cauliflower. After another half hour simmer, added a bag of fresh baby spinach and cooked for 5 minutes. Lastly added coconut milk (not cream) and lime juice. It was amazing! I think toasting the spices was the key.