SLOW COOKER VEGAN MULLIGATAWNY SOUP WITH RED LENTILS
Warm up with a batch of my Slow Cooker Vegan Mulligatawny Soup with Red Lentils -- an ultra clean, nourishing, protein packed, plant-based spin on a classic English soup with South Indian roots. The best part? You likely have most (if not all!) of these ingredients on hand and this recipe truly couldn't be easier! A hearty base of red lentils combines with a mirepoix of carrots, celery, onion and apple simmered in an rich, exotically spiced, tomato-based broth with a splash of coconut milk and a kiss of cinnamon. Juicy pomegranate arils, toasted cashews and fresh cilantro garnish my favourite winter soup to perfection -- creating a beautiful mosaic of inviting flavour, texture and colour where hearty winter produce sings. If you love vegetable-based curries and warming winter soups but want to try something new, this playful, plant-powered spin on authentic Indian mulligatawny is for you!
Prep Time30minutes
Cook Time5minutes
Total Time35minutes
Servings8
Ingredients
Slow Cooker Vegan Mulligatawny Soup
4cupswhole stewed tomatoes
4cupslow sodium vegetable broth
2/3cupfull fat coconut milk
1cupdried red lentils
1yellow onion
4clovesgarlic
2carrots
2celery stalks
2apples
2tspfresh ginger
Spices & Seasoning
1cinnamon stick
2tbspcurry powder
1tspcumin
1/2tsppaprika
1/2tspturmeric
1/4tspcardamom
1/4tspthyme
1tspred pepper flakes
1/4tspfreshly cracked pepper
2tspHimalayan pink salt
1lime
Optional Garnish
Whole roasted salted cashewsplus extra virgin olive oil for pan roastinf
Cilantro
Pomegranate arils
Instructions
Add rinsed red lentils to slow cooker.
Chop celery, carrots and apples. Mince onion and garlic. Transfer to slow cooker.
Blend your whole stewed tomatoes with vegetable broth and coconut milk in a Vitamix (or similar) until smooth. Transfer to slow cooker.
Add all seasonings and spices (except the lime!) to your slow cooker.
Place the lid on your slow cooker and set to cook on high for 5 hours, or low for 7 hours.
Once cooked, stir and set to warm. Once mulligatawny has stopped boiling, slice your lime and squeeze in the juice. Stir to combine.
Prepare your garnishes. Pan fry cashews in olive oil. Flip every 30 seconds or until golden brown. Crop cilantro, cut lime wedges and remove pomegranate arils.
Ladle Slow Cooker Vegan Mulligatawny Soup with Red Lentils into bowls. Top with desired garnishes and serve immediately!