While the name may sound complex, this creamy soup is easy to make. Made with red lentils and Indian-inspired spices, it’s traditionally served with rice and a wedge of lime.

Serves 6

Prep time: 20 minutes

Cook time: 45 minutes

In a large stock pot heat oil over medium high. Add onions and cook until just golden. Add garlic and sauté for about 1 minute. Add in spices (garam masala, cumin, cardamom, turmeric, cayenne) and allow to bloom in the onion mixture for about 1 minute, stirring constantly.

Add lentils and coat with oil and spices. Add chicken stock and bay leaves. Bring to a boil; reduce to a simmer and allow to cook until lentils are very tender, about 25 minutes.

Remove bay leaves and puree soup in batches. Return to pot and bring to a gentle simmer. Stir in shredded chicken and coconut milk. Season to taste with salt and pepper.

For service, place a mound of basmati rice in the bottom of a soup bowl and ladle the mulligatawny over it. Serve with lime wedges.