Reviewed: Jul. 6, 2005

This was pretty close to what we get at our Indian restaurant. I wasn't so sure about the apple, but it's great.

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DV2

Cooking Level: Intermediate

Living In: Banks, Oregon, USA

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Reviewed: Apr. 14, 2005

I was dissapointed with this mulligatawny. I was looking for something different than my usual mulligatawny which we love. I found this rather bland. Sorry.

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Cooking Level: Intermediate

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Reviewed: Mar. 21, 2005

This was delicious soup! I had no chilies so I used 1/4 tsp cayenne pepper, and I threw in some chickpeas at the end to give it more body. I also used light coconut milk to cut down on the fat and calories. This will definitely be a regular on our dinner table.

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ZOO66

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Reviewed: Jan. 23, 2005

This is one of the best recipies I have ever tried. It is simple and simply delicious! I substiruted the fresh spices for ground and used yams as opposed to reuglar potatos. It was wonderful.

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Terrie

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Reviewed: Nov. 27, 2004

This is the best recipe for this soup that I've found so far.

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NASTIKKI

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Reviewed: Apr. 19, 2004

This was very tasty and easy to make. I added a cup of cooked rice after it was finished, to add texture. I can see how cooked chicken would be good too. If I were to make it again, I would add more broth and less lentils. As it is, it seems more like pea soup than any mulligatawny I've had before. Still, the flavor is wonderful.

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ROSALIE PALADEAU

Cooking Level: Expert

Home Town: Chinook, Alberta, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Apr. 5, 2004

This is the first time I have ever had Mulligatawny soup so I'm not sure what it typically tastes like. I love Indian food and decided to make this recipe because it sounded intriguing. I followed the directions and added the spices as stated (as ground spices rather than whole). The overall result was delicious but this is probably not a recipe I will make again. I agree that it would taste MUCH better with whole spices that are toasted in oil and ground before adding. I also think I would reduce the amount of broth added to 5 or 6 cups.

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MMH429

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Reviewed: Nov. 25, 2003

Awesome! I added Chick peas and chicken. Very tasty and a favorite with the family.

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GRANDESA

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Reviewed: May 6, 2003

This recipe is very aromatic and wonderful. I did change a few things because of difficult-to-find ingredients, and preference. For example, I actually opted not to use the blender because I love soup to have chunks of veggie in it. I also added 3 chicken breasts cut into small pieces, so my version was more like a REALLY tasty chicken soup. I used ground cardamom, and curry spices instead of the actual fresh leaves and pods, and tamarind paste instead of extract because of the rarity of the ingredients. Despite the simplifications/substitutions, this soup was INCREDIBLE. This is one of the best recipes on the whole site...

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WSROBERTS

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Apr. 20, 2003

This is a great recipe. I'll keep on making it!

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DAVIDDORROUGH

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Reviewed: Nov. 30, 2002

Very tasty soup - even my picky parents, who are often afraid to try new flavors and food combinations, liked it. Since I didn't have a regular potato, I used an orange-fleshed sweet potato, ground cardamom, and I eliminated the clarified butter. I will definitely make this one again!

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Maggie

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Reviewed: Mar. 5, 2002

Good - but too much bean.

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DEWM

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Reviewed: Jan. 5, 2002

Wonderful! This soup was easy to make and delicious.

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SPIATT

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Reviewed: Jun. 12, 2001

Delicious and satisfying. This is a keeper.

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LAPANSE

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Reviewed: Apr. 26, 2001

Seriously excellent recipe. Anyone familiar with cooking Indian food will find it a breeze to make and anyone familiar with the taste of Indian food will know this ranks among the best Mulligatawny recipes. Do yourself a big favor, chefs: Roast and grind your own cumin, corriander seed, clove and cinnamon and make a slow-cooked caramel colored ghee to cook with. Really killer recipe.

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