This is an easy-peasy mulligatawny. Delicious as a soup served with some toast or as a dinner time meal or over a bed of rice and garnished with cilantro.
I was originally inspired to make this recipe for the blog spoonforkbacon.com but adapted the recipe and shaved some calories by not cooking the veggies in butter or oil, but just throwing them in the slow cooker and letting them infuse with fellow spices and flavors overnight. I’m also trying to steer clear of baking and cooking over the stove during this already horribly humid summer, so it was doubly rewarding to make this meal in a slow cooker! Slow cookers are great for that reason in the summer, and I would have no doubt that this would take great served cool on a hot summer day.
I’m really happy with how this came out. Vegan, low cal, gluten free, dairy free, and full of veggies, some fruit and spices, it’s easy to make, inexpensive, and tastes delicious. Directions are here too, but really all you do is chop everything up, put it in the slow cooker, put it on low, sleep, and wake up to delicious food. Amazing, right?
- Prep time: 30 minutes
- Cook time: 8-10 hours or overnight (on low) or 3-4 hours (on high)
- Nutritional information: 264 calories per serving (without rice) More here.
- 1 leek, chopped
- 2 whole carrots, peeled and sliced
- 2 small apples, peeled, cored, and diced
- 1 green chili pepper, seeds removed, chopped
- 1/2 C dry red lentils
- 85 g coconut cream dissolved in 1 C water, or 1 C of coconut milk
- 3 C chicken stock
- 1 T freshly minced ginger
- 1 T curry
- 1 t turmeric
- 2 t Garam Masala
- 1 t cumin
- 1 t sugar
- dash of cinnamon
- dash of cardamom
- salt and pepper
- OPTIONAL: Raisins and cilantro to garnish
1. Chop up all the vegetables you will be using, and place them in the slow cooker.
2. Pour coconut milk and chicken stock on top.
3. Add spices and stir.
4. Set on low overnight or about 8 hours, or high for 3-4 hours.
5. Turn off slow cooker. Allow to cool.
6. Cream ingredients in food processor or using immersion blender.
7. Serve as soup, or over rice to make a hearty meal.
OPTIONAL: Garnish with cilantro and raisins.
Makes 4 generous 1-cup servings
You may use onions, green onions, and tomatoes if you like. I happened to have leeks but did not have green onion or yellow onions, however, these would have been more traditional ingredients for Mulligatawny. A lot of recipes include tomatoes too. I actually just totally forgot about those vegetables. Put tomatoes in yours if you like!