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Photo of Mulligatawny by WW


Total Time
6 hr 35 min
20 min
6 hr 15 min
This meaty soup is popular in India and our version still has all the warming flavours you’d expect, but is topped with a muddle of shallots, cucumber and mint for added freshness. Yum!


Olive oil

1 tbs

Chicken thigh, skinless, raw

450 g, (buy 500g) trimmed, cut into 2cm pieces

Brown onion

1 medium, finely chopped


2 stick(s), thinly sliced


2 clove(s), crushed

Curry powder

1 tbs

Chicken stock

6 cup(s), (1.5L)

Dry lentils

2 cup(s), (400g)

Green apple, peeled

1 medium, grated

Light canned coconut milk

160 ml, light

Lemon juice

2 tbs

Lebanese cucumber

1 medium, finely chopped

Green shallot(s)

2 individual, thinly sliced

Fresh mint

2 tbs, chopped


  1. Heat oil in a large saucepan over medium-high heat. Cook chicken, in batches, stirring occasionally, for 3–4 minutes or until lightly browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Cook onion and celery in same pan, stirring, for 5 minutes, or until softened. Add garlic and curry powder and cook, stirring, for 30 seconds. Add stock and bring to the boil. Transfer to slow cooker.
  3. Stir in lentils, apple and coconut milk. Cook, covered, on low for 6 hours (or high for 3 hours). Stir in juice and season with salt and pepper. Serve topped with cucumber, shallots and mint.


TIPS: The soup will thicken when cooled. Thin it with a little stock or water when reheating if you like. ON THE STOVETOP - If you don’t have a slow cooker, cook soup in a large covered saucepan over low heat for 30 minutes or until lentils are tender.