Slow cooker mulligatawny soup

All the ingredients you need for a vegan Indian soup, with lentils and coconut flavours

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3–4 hours minimum
Serves 6
3 of 5 a day

Nutrition: Per serving

Kcal174
Fat1.6g
Salt0.2g
Sugar14g

Recipe by: Sarah Drabble | Nutritionist

Our chunky mulligatawny soup is a fusion of vegetables, lentils and coconut, together with a warming mix of spices. Pulses, such as lentils, peas and beans, are a great way to reshape your plate. They’re a good source of fibre and count towards your 5 A DAY.

Ingredients

1 medium onion, diced
1 medium carrot, diced
1 medium sweet potato, diced
120g dried red lentils, rinsed
1 medium eating apple, cored and diced
2 cloves garlic, finely diced
2cm root ginger, peeled and grated
1 tablespoon mild or medium curry powder
1⁄2–1 teaspoon chilli powder (optional)
1 x 400g can chopped tomatoes
500ml reduced-salt vegetable stock, hot
500ml unsweetened coconut drink (a non-dairy alternative to milk found with long-life milk)

Method

Preheat the slow cooker if necessary.
Put the onion, carrot, sweet potato, lentils, apple, garlic and ginger into the slow cooker. Sprinkle over the curry powder and chilli powder; and mix thoroughly.
Then add the chopped tomatoes, stock and coconut drink. Again, mix thoroughly.
Cover and cook for 6–8 hours on low until the vegetables are tender. For a quicker cooking time, set the slow cooker to medium and cook for 4–6 hours or to high for 3–4 hours.
Blend if a smoother consistency is preferred.
Serve on its own or with a slice of wholemeal bread.