Creamy Beef Mulligatawny Soup with Apples and Lentils

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 1 lb (450 g) ground beef, 85–90% lean
• 2 tbsp butter or ghee
• 1 tbsp neutral oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tbsp mild curry powder
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 2 tbsp tomato paste
• 3/4 cup (150 g) red lentils, rinsed
• 2 small apples, peeled and diced (about 2 cups)
• 6 cups (1.4 L) beef or chicken broth
• 1 can (13.5 oz / 400 ml) full-fat coconut milk
• 2 tbsp freshly squeezed lemon juice
• 1 1/2 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper
• Cooked basmati rice, cilantro, and plain yogurt for serving (optional)

Do This

• 1. Brown ground beef in a large pot over medium-high heat until no longer pink; drain excess fat and set beef aside.
• 2. In the same pot, melt butter with oil; sauté onion, carrots, and celery for 5–7 minutes until softened, then add garlic and ginger for 1 minute.
• 3. Stir in curry powder, cumin, turmeric, garam masala, salt, and pepper; toast spices for 1 minute, then add tomato paste and cook 1–2 minutes.
• 4. Add rinsed red lentils, diced apples, browned beef, and broth; bring to a boil, then reduce to a gentle simmer.
• 5. Simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are tender and soup has slightly thickened.
• 6. Stir in coconut milk and lemon juice; simmer 5 more minutes and adjust seasoning with extra salt, pepper, or lemon.
• 7. Serve hot over a scoop of basmati rice if desired, topped with cilantro and a dollop of plain yogurt.

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Why You’ll Love This Recipe

• Comforting and hearty: a creamy, satisfying bowl that eats like a full meal.
• Sweet-savory balance: warm curry spices, tender beef, red lentils, and gently sweet apples.
• Weeknight-friendly: one pot, simple techniques, and mostly pantry ingredients.
• Flexible: easy to adjust heat level, swap proteins, or make dairy-free.

Grocery List

• Produce: Yellow onion, carrots, celery, garlic, fresh ginger, apples, fresh cilantro, lemon.
• Dairy: Butter or ghee, plain yogurt (for serving, optional).
• Pantry: Ground beef, neutral oil, curry powder, ground cumin, turmeric, garam masala, tomato paste, red lentils, beef or chicken broth, canned coconut milk, basmati rice (optional), kosher salt, black pepper.

Full Ingredients

For the Beef Mulligatawny Soup

• 1 lb (450 g) ground beef, 85–90% lean
• 2 tbsp unsalted butter or ghee
• 1 tbsp neutral oil (such as canola, avocado, or sunflower)
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 3/4 cup)
• 2 cloves garlic, minced
• 1 tbsp finely grated fresh ginger (about a 1-inch piece)
• 2 tbsp mild curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp garam masala
• 2 tbsp tomato paste
• 3/4 cup (150 g) red lentils, picked over and rinsed until water runs clear
• 2 small tart-sweet apples (such as Granny Smith or Honeycrisp), peeled, cored, and diced (about 2 cups)
• 6 cups (1.4 L) low-sodium beef or chicken broth
• 1 can (13.5 oz / 400 ml) full-fat coconut milk, shaken well
• 2 tbsp freshly squeezed lemon juice (plus more to taste)
• 1 1/2 tsp kosher salt, plus more as needed
• 1/2 tsp freshly ground black pepper, plus more to taste

For Serving (Optional but Recommended)

• 2–3 cups cooked basmati rice (about 1/2 cup cooked per serving)
• Plain Greek or regular yogurt, for topping
• Fresh cilantro leaves, roughly chopped
• Extra lemon wedges, for squeezing at the table

Step-by-Step Instructions

Step 1: Prep your ingredients

Chop and measure everything before you start cooking to make the process smooth. Finely dice the onion, carrots, and celery so they soften quickly and evenly. Peel and dice the apples into small, bite-sized cubes; keep them on the smaller side so they melt into the soup and subtly sweeten the broth. Mince the garlic and grate the ginger. Rinse the red lentils under cold water, stirring with your fingers, until the water runs mostly clear, then drain well. Shake the can of coconut milk so it is smooth and homogeneous.

Step 2: Brown the ground beef

Place a large, heavy-bottomed pot or Dutch oven (at least 5 quarts) over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, for 5–7 minutes until no pink remains and it is nicely browned in spots. If there is more than about 1 tablespoon of fat in the pot, carefully spoon off and discard the excess, leaving a thin coating behind for flavor. Transfer the browned beef to a bowl and set aside.

Step 3: Sauté the aromatics

Reduce the heat to medium. In the same pot, add the butter (or ghee) and oil. Once the butter has melted and is slightly foamy, add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5–7 minutes, until the vegetables are softened and the onions are turning translucent around the edges. Add the minced garlic and grated ginger and cook for 1 minute more, stirring frequently, until fragrant but not browned. If anything starts to stick, reduce the heat slightly and scrape the bottom of the pot with your spoon.

Step 4: Toast the spices and tomato paste

Sprinkle the curry powder, ground cumin, turmeric, garam masala, salt, and black pepper over the vegetables. Stir constantly for 1 minute to coat everything in the spices and gently toast them; this step blooms their flavor and deepens the taste of the soup. Add the tomato paste and cook, stirring, for another 1–2 minutes until the paste darkens slightly in color and smells sweet and rich. This brief cooking time helps remove the raw, sharp taste from the tomato paste.

Step 5: Add lentils, apples, beef, and broth

Stir the rinsed red lentils and diced apples into the pot, mixing well so they are coated in the spiced tomato mixture. Return the browned ground beef and any accumulated juices to the pot. Pour in the broth, scraping along the bottom of the pot to release any browned bits; these add extra flavor to the soup. Increase the heat to high and bring the mixture just to a boil, then immediately reduce the heat to maintain a gentle simmer. Partially cover the pot with a lid, leaving it slightly ajar.

Step 6: Simmer until tender and flavors meld

Simmer the soup for 20–25 minutes, stirring occasionally to prevent the lentils from settling at the bottom. The red lentils should become very soft and start to break down, thickening the broth, while the apples turn tender and almost silky. If the soup becomes thicker than you like, stir in an extra 1/2–1 cup of water or broth. Taste a spoonful of lentils to check doneness; they should be very tender with no chalky center.

Step 7: Finish with coconut milk and lemon

Stir in the coconut milk and lemon juice. Simmer gently over low heat for another 5 minutes to warm everything through and let the flavors marry. Taste and adjust: add more salt if needed, a pinch more curry powder for deeper spice, or an extra squeeze of lemon for brightness. If you prefer a slightly smoother texture, you can briefly blend a few ladlefuls of soup with an immersion blender and return it to the pot, leaving plenty of chunks for contrast.

Step 8: Serve and garnish

To serve in a classic, hearty style, add a scoop (about 1/2 cup) of hot cooked basmati rice to each bowl. Ladle the beef mulligatawny soup over the rice. Top with a spoonful of plain yogurt for creaminess and a cooling contrast to the warm spices. Sprinkle with chopped fresh cilantro and finish with a wedge of lemon on the side for those who like extra tang. Serve hot and enjoy right away.

Pro Tips

• Choose the right apples: Tart-sweet, firm varieties like Granny Smith, Honeycrisp, or Pink Lady hold their shape and give a nice balance to the spices.
• Do not skip toasting the spices: That short toasting step is what gives the soup a deep, restaurant-level curry flavor instead of a flat, powdery taste.
• Control thickness: For a stew-like texture, simmer a bit longer uncovered. For a looser, more brothy soup, simply add extra broth or water at the end.
• Adjust heat level: This version is mild. For more warmth, add 1/4–1/2 tsp cayenne or a chopped fresh chili along with the garlic and ginger.
• Rice timing: Start cooking your basmati rice right before you begin the soup; it will be perfectly ready by the time the mulligatawny is finished.

Variations

• Chicken mulligatawny: Swap the ground beef for 1 lb (450 g) ground chicken or turkey and use chicken broth. Brown the meat the same way; the rest of the recipe is unchanged.
• Vegetarian version: Omit the beef and add an extra 1/2 cup red lentils plus 1 can (15 oz) chickpeas, drained and rinsed. Use vegetable broth instead of beef or chicken broth.
• Extra-creamy: For a richer soup, stir in 1/4–1/2 cup heavy cream or extra coconut milk at the end and reduce the broth by 1 cup.

Storage & Make-Ahead

Let the soup cool to room temperature, then transfer it to airtight containers. Refrigerate for up to 4 days. The flavors often deepen and improve by the next day, making this an excellent make-ahead meal. To reheat, warm gently on the stovetop over medium-low heat, stirring occasionally, until hot; add a splash of water or broth if it has thickened too much. You can also reheat individual portions in the microwave. For longer storage, freeze the soup (without rice added) in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Cook and add fresh rice when serving, as rice can become mushy if frozen in the soup.

Nutrition (per serving)

Approximate values for 1 of 6 servings (soup only, without rice or yogurt): about 420 calories; 24 g protein; 24 g fat; 27 g carbohydrates; 6 g fiber; 8 g sugar; 720 mg sodium. Values will vary based on specific products and any substitutions you use.