First Step: Prepare Your Ingredients Dice the chicken into bite-size pieces, rinse red lentils thoroughly, chop the onion, and mince the garlic and ginger. This prep work speeds up cooking and ensures even flavors.

Second Step: Sauté Aromatics and Spices Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté for 5 to 7 minutes until softened and lightly translucent. Stir in the minced garlic, grated ginger, cumin, turmeric, coriander, and cayenne pepper. Cook for 1 to 2 minutes to release the spices’ aroma.

Third Step: Brown the Chicken Add the diced chicken to the pot and cook until all sides are lightly browned, about 5 minutes. This searing step locks in flavor and texture.

Fourth Step: Add Broth and Tomatoes Pour in the chicken broth and diced tomatoes, stirring to combine. Bring the mixture to a boil to start melding the flavors.

Fifth Step: Simmer with Lentils Stir in the rinsed red lentils. Reduce heat to low, cover, and simmer for 25 to 30 minutes until lentils are soft and the stew thickens substantially.

Sixth Step: Season and Adjust Season with salt and pepper to your taste. For vegan versions, swap chicken with tofu or tempeh in step three and use vegetable broth. Adjust spices as needed.

Final Step: Serve Ladle the mulligatawny into bowls and garnish with chopped fresh cilantro or a squeeze of lime juice, if desired. Enjoy this warming, flavorful dish with naan or crusty bread for a fulfilling meal.