Mulligatawny Soup

Prep Rinse 300g red lentils. Finely dice 2 large onions (400g). Finely grate 4 garlic cloves and 25g ginger. Finely slice 2 green chillies. Peel and dice 1 large apple (180g). Measure all spices, tomato paste, canned tomatoes, coconut milk, lime juice, and salt into separate bowls.

Bloom Heat 2 tbsp oil in a large saucepan over medium heat. Add diced onion, cook 7–8 minutes until deep golden. Stir in garlic, ginger, 12 curry leaves, and green chilli; cook 1–2 minutes until fragrant. Add ground coriander, cumin, turmeric, black pepper, cinnamon, and madras curry powder; stir 1–2 minutes until aromatic.

Build Stir in 2 tbsp tomato paste and cook 1 minute until darkened. Add diced apple, 400g canned tomatoes, rinsed red lentils, 1.2 litres vegetable stock, and 1.5 tsp salt. Stir to combine, then bring to a simmer over medium heat.

Simmer Cook uncovered 20–25 minutes, stirring occasionally, until lentils dissolve completely and soup thickens to a velvety consistency. Add 400ml coconut milk and stir through; simmer 5 minutes more until fully incorporated.

Finish Blend half the soup until smooth, then stir back into the pot to create a creamy texture with body. Stir in 2 tbsp lime juice. While soup rests, heat 2 tbsp oil in a small pan over high heat until shimmering. Add 1 tsp mustard seeds; let pop 20 seconds. Add 8 curry leaves and 0.5 tsp chilli flakes; sizzle 15 seconds. Pour tarka immediately over the soup.

Plate Ladle soup into bowls and scatter 15g fresh coriander over each serving. Serve alongside steamed basmati rice, warmed naan breads, and lime wedges.