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.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

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

Directions

Step 1

Heat a skillet over medium heat and add olive oil. Sauté the diced onion for 4-5 minutes until translucent.

Step 2

Add the minced garlic and grated ginger to the skillet. Cook for another minute until fragrant. Remove from heat.

Step 3

In a crock pot, combine the sautéed onion, garlic, and ginger with the diced carrots, celery, and green apple.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Serve the soup warm, garnished with fresh cilantro. Optionally, ladle the soup over a scoop of cooked rice for a heartier meal.

Nutrition Facts

Serving size	(2532.4g)

Amount per serving	% Daily Value*
Calories	1755.6

Total Fat 40.6g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 7907.7mg	0%
Total Carbohydrate 307.6g	0%
Dietary Fiber 43.1g	0%
Total Sugars 79.1g
Protein 50.0g	0%

Vitamin D 0IU	0%
Calcium 430.9mg	0%
Iron 27.2mg	0%
Potassium 4202.6mg	0%

*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.

Source of Calories

Fat: 20.3%

Protein: 11.1%

Carbs: 68.5%