Vegan Mulligatawny Soup
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Running on Real Food · by Deryn Macey★ 5.0 (5)

Vegan Mulligatawny Soup

NUTRITION · PER SERVING45M COOK
CAL 18%·PRO 25%
CARBS 61G68% OF CAL
9G FIBER0G ADDED0G INTRINSIC37G OTHER15G TOTAL SUGAR
FAT 7G19% OF CAL
4G SAT3G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A warming Indian mulligatawny soup with red lentils, rice, and vegetables in a fragrant coconut and spice broth. Hearty and aromatic, it's a complete meal in a bowl.

mainindiansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 medium onion, diced (2 cups, 300 g)
  • 1 jalapeno pepper, seeds removed and diced (50 g)
  • 1 tbsp olive oil (15 mL)
  • 2 granny smith apples, cored and diced (2 cups, 300 g)
  • 3 stalks celery, diced (1 cup, 125 g)
  • 4 cloves garlic, minced (10 g)
  • 1- inch piece fresh ginger, minced (20 g)
  • 1 teaspoon cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/4 teaspoon cardamon
  • 1/4 teaspoon nutmeg
  • 3 medium carrots, peeled and diced (approx. 1 3/4 cups, 225 g)
  • 1 cup uncooked red lentils, rinsed (200 g)
  • 1/2 cup uncooked basmati or jasmine rice, rinsed (100 g)
  • 1 can diced tomato (28oz./769 ml)
  • 6 cups vegetable stock (1500 ml)
  • 1 can light coconut milk (14oz.)
  • salt and black pepper
PREP
15M
SODIUM
1055MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.