Gather your ingredients: dice the chicken breasts, chop the onion, grate the carrot, and peel and dice the apple. Measure out all your spices for easy use.
Add the chopped onion, grated carrot, and diced apple into the crockpot. These vegetables will form the flavorful base and add natural sweetness to the soup.
Place the diced chicken breasts over the vegetables. This layering helps the chicken cook evenly and stay tender during slow simmering.
Pour in the chicken broth and coconut milk, covering all the ingredients. The liquids will create the rich, spicy broth as it slow-cooks.
Sprinkle the turmeric, cumin, and coriander evenly over everything. Give a gentle stir to distribute the spices, coating the ingredients with fragrant flavor.
Cover the crockpot and set it to low. Let it cook for 6 to 8 hours, or until the chicken is tender and easily shreds, and the lentils are soft and thickening the broth.
Halfway through cooking, stir the soup gently to help distribute heat and flavors. Check that the chicken is breaking apart and the lentils are soft.
Once the cooking time is up, open the lid, and squeeze in the lemon juice. Stir well to brighten the flavors and add a fresh citrus note.
Taste the soup and adjust salt if needed. If you prefer a creamier texture, use an immersion blender to blend part of the soup until smooth, or leave it chunky for more texture.
Serve hot, garnished with fresh herbs like cilantro if desired. Enjoy this comforting, spicy bowl of Mulligatawny—perfect for chilly nights!
