Vegan Mulligatawny Soup

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Nutritional Info
  • Servings Per Recipe: 9
  • 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

View full nutritional breakdown of Vegan Mulligatawny Soup calories by ingredient
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Introduction

Total time: 1 hour Total time: 1 hour
Number of Servings: 9

Ingredients

    1tsp Coconut Oil
    4 cloves Garlic
    1 medium Onion, chopped
    2 stalks Celery, chopped
    2 medium Carrots, chopped
    1 tbsp Curry powder
    2 tsp ground cumin
    1 tsp ground coriander
    1/4 tsp Cayenne
    1 cup red lentils, dry
    2 cups Diced Tomatoes, No Salt Added
    1 540ml can No Salt Added Chick Peas
    8 cups vegetable broth
    1/2 red apple, diced
    1 cup cooked quinoa
    1/3 cup Cilantro, chopped
    1 400ml can coconut milk

Directions

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.

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