Heat the vegetable oil in a large cooking pot over medium heat. Add the onions and sauté till tender.
Stir in the minces ginger and garlic and cook for a minute or until their aroma fills the air.
Add the diced carrots, apple and celery and continue cooking for another 5 minutes for the vegetables and apple to soften a little.
Sprinkle the curry powder, coriander, cayenne pepper, cumin, and turmeric into the pot. Stir to mix the spices with the veggies and cook for another 2 minutes for release of flavors.
Pour in your broth, then the rinsed lentils followed by the diced tomatoes, and bring the mixture to a boil.
Once boiling, lower heat and simmer for 20-25 minutes until the lentils are tender.
At this point, you can blend everything into a smooth puree before mixing with the lemon juice and coconut milk, then serve with a garnish of fresh coriander or cilantro leaves and serve hot.
Alternatively, you can stir in the lemon juice and coconut milk. Allow the flavors to blend for about 5 minutes before seasoning with salt and pepper to your preference.
Scoop your Mulligatawny soup into bowls, garnish with fresh cilantro or coriander leaves and serve hot with an accompaniment of your choice, like naan bread.
Enjoy a delightful culinary experience.