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+ servings
5 from 3 votes
Mulligatawny - Slow Cooker Version
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
From One Pot Comfort by Meredith Laurence
Course: Entrées, Soups
Cuisine: Indian
Keyword: Vegetarian, Vegan, Stew, curry, Coconut Milk
Servings: 6
Calories: 621 kcal
Author: Meredith Laurence
  • 1 tablespoon vegetable or coconut oil
  • 1 onion finely chopped
  • 2 carrots finely chopped
  • 2 ribs celery finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons minced fresh gingerroot
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • ½ teaspoon crushed red pepper flakes optional
  • 2 teaspoons salt
  • 1 large ripe tomato chopped
  • 2 apples peeled and diced
  • cups red lentils
  • cups vegetable stock or water
  • 15 ounce canned coconut milk (not light)
  • lime juice to taste
  • fresh cilantro chopped
  • roasted cashews almonds or peanuts, for garnish
  1. Pre-heat a 6-quart multi-cooker using the BROWN or SAUTE setting.
  2. Add the oil and sauté the onion, carrots and celery until they start to become tender – about 5 minutes. Add the garlic, ginger, spices and salt and stir well. Sauté for a minute or two. (If your cooker doesn’t have a brown setting, use a skillet on the stovetop for the steps above and transfer the contents to the cooker now.) Stir in the tomato, apples and lentils and add the stock or water. Cover and slow cook on HIGH for 4 hours (or 8 hours on LOW).
  3. Purée roughly half the mixture and return it to the pot. Stir in the coconut milk and season to taste with salt, pepper and a squeeze of lime. Thin the soup to your desired consistency with water.
  4. Serve with fresh cilantro and roasted nuts on top.
Nutrition Facts
Mulligatawny - Slow Cooker Version
Amount Per Serving
Calories 621 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 26g130%
Sodium 2274mg95%
Potassium 1302mg37%
Carbohydrates 73g24%
Fiber 28g112%
Sugar 20g22%
Protein 22g44%
Vitamin A 6095IU122%
Vitamin C 19mg23%
Calcium 106mg11%
Iron 8.4mg47%
* Percent Daily Values are based on a 2000 calorie diet.