Slow-Cooker Mulligatawny
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 leek, chopped2 whole carrots, peeled and sliced2 small apples, peeled, cored, and diced1 green chili pepper, seeds removed, chopped1/2 C dry red lentils85 g coconut cream or 1 can of coconut milk3 C chicken stock1 T freshly minced ginger1 T curry1 t turmeric2 t Garam Masala1 t cumin1 t sugardash of cinnamondash of cardamomsalt and pepperOPTIONAL: 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.
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.
Serving Size: 4 generous 1-cup servings
Number of Servings: 4.5
Recipe submitted by SparkPeople user HIIMLIZZAY.
2. Pour coconut milk and chicken stock on top.
3. Add spices and stir.
4. Set on low overnight or about 8 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.
Serving Size: 4 generous 1-cup servings
Number of Servings: 4.5
Recipe submitted by SparkPeople user HIIMLIZZAY.
Nutritional Info Amount Per Serving
- Calories: 264.3
- Total Fat: 15.0 g
- Cholesterol: 4.8 mg
- Sodium: 248.2 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 5.7 g
- Protein: 8.1 g
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