Vegan Mulligatawny Soup
- Number of Servings: 9
Ingredients
1tsp Coconut Oil 4 cloves Garlic 1 medium Onion, chopped2 stalks Celery, chopped2 medium Carrots, chopped 1 tbsp Curry powder 2 tsp ground cumin1 tsp ground coriander1/4 tsp Cayenne 1 cup red lentils, dry2 cups Diced Tomatoes, No Salt Added 1 540ml can No Salt Added Chick Peas8 cups vegetable broth1/2 red apple, diced1 cup cooked quinoa 1/3 cup Cilantro, chopped 1 400ml can coconut milk
1. Heat oil in a large pot.
2. Saute garlic, onion, celery and carrots for 5 to 7 minutes.
3. Add curry powder, cumin, coriander and cayenne pepper. Stir to blend.
4. Add lentils, chickpeas, tomatoes and broth.
5. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Add apple, quinoa, cilantro and coconut milk.
7. Simmer another 15 minutes.
Serving Size: makes 9 servings (1 and 1/2 cups each)
Number of Servings: 9
Recipe submitted by SparkPeople user SHAUNAI1.
2. Saute garlic, onion, celery and carrots for 5 to 7 minutes.
3. Add curry powder, cumin, coriander and cayenne pepper. Stir to blend.
4. Add lentils, chickpeas, tomatoes and broth.
5. Bring to a boil, then reduce heat and simmer for 30 minutes.
6. Add apple, quinoa, cilantro and coconut milk.
7. Simmer another 15 minutes.
Serving Size: makes 9 servings (1 and 1/2 cups each)
Number of Servings: 9
Recipe submitted by SparkPeople user SHAUNAI1.
Nutritional Info Amount Per Serving
- Calories: 254.8
- Total Fat: 9.9 g
- Cholesterol: 0.0 mg
- Sodium: 325.9 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 8.4 g
- Protein: 9.7 g
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