Vegan Mulligatawny Soup
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
Introduction
Total time: 1 hour Total time: 1 hourNumber 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.
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.