Crock Pot Vegan Mulligatawny Soup
Cozy up with a bowl of Crock Pot Vegan Mulligatawny Soup, a vibrant and nourishing dish brimming with bold flavors and wholesome ingredients. This plant-based twist on the classic Indian-inspired soup features tender red lentils, creamy coconut milk, and a fragrant blend of curry powder, turmeric, and cumin, all simmered to perfection in your slow cooker. Sweet green apple, hearty vegetables, and a touch of fresh lemon juice add a delightful balance of savory, sweet, and tangy notes. With just 15 minutes of prep time, this easy slow-cooker recipe is perfect for busy weeknights or meal prep. Serve it warm with a sprinkle of fresh cilantro and an optional scoop of rice for a comforting, protein-packed meal that’s naturally vegan, gluten-free, and irresistibly creamy.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 4 cloves (minced) garlic
- 1 tablespoon (grated) fresh ginger
- 3 medium (peeled and diced) carrots
- 3 stalks (diced) celery
- 1 medium (peeled and diced) green apple
- 1 cup (rinsed) red lentils
- 4 cups vegetable broth
- 1 can (13.5 ounces) coconut milk
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 whole cinnamon stick
- 1 whole bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons (freshly ground) black pepper
- 0.25 cup (chopped, for garnish) fresh cilantro
- 2 tablespoons (freshly squeezed) lemon juice
- 2 cups (optional, for serving) cooked rice
Instructions
Heat a skillet over medium heat and add olive oil. Sauté the diced onion for 4-5 minutes until translucent.
Add the minced garlic and grated ginger to the skillet. Cook for another minute until fragrant. Remove from heat.
In a crock pot, combine the sautéed onion, garlic, and ginger with the diced carrots, celery, and green apple.
Add the rinsed red lentils, vegetable broth, curry powder, ground cumin, ground turmeric, cinnamon stick, bay leaf, salt, and black pepper to the crock pot. Stir to combine.
Cover and set the crock pot to cook on low for 6-8 hours, or high for 3-4 hours, until the vegetables and lentils are tender.
Once cooked, remove the cinnamon stick and bay leaf from the crock pot. Stir in the coconut milk and lemon juice. Taste and adjust seasoning if needed.
Serve the soup warm, garnished with fresh cilantro. Optionally, ladle the soup over a scoop of cooked rice for a heartier meal.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7908 mg | 344% | |
| Total Carbohydrate | 307.6 g | 112% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 79.1 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 4203 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
