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Red Lentil and Green Apple Mulligatawny

with Coconut Milk and Lemon

30 min

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Mulligatawny is a British stick-to-your-ribs soup with Indian origins. Versions are abundant, and here we are offering to our vegan friends out there, a rich, sweet and savory bowl of comfort. One pot cooking makes for a quick cleanup too!


What We'll Send

Coconut Oil
Organic Vegetable Stock Cube
Light Coconut Milk Can
Crispy Onions
Celery Diced 1/4"
Onion Diced 1/4"
Granny Smith Apple
White Sweet Potato Diced 3/8"
Red Lentils
Long Grain White Rice
Spice Blend
Cumin Seeds, Curry Powder, Cinnamon, Ground Cardamom, Ground Ginger, Turmeric
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Calories 638
Fat 29g
Protein 18g
Carbohydrates 95g

What You'll Need

Cooking Directions


Saute Aromatics

Melt coconut oil in a large pot over medium heat. Add onion, celery and sweet potato and saute for 5 minutes, until softened.


Prep Ingredients

Wash and dice apple into 1/4 inch pieces. Wash and chop cilantro.


Cook Apples

Add apple, garlic and spice blend to pot. Saute for one minute, stirring constantly, scraping the bottom of the pot to make sure the spices don’t burn. Add 1 cup (2 cups for 4 servings) of water, stock cube and stir often until about 75% of the water has cooked out.



Add coconut milk to pot along with rice, red lentils, and 2 cups (4 cups for 4 servings) of water. Season with salt. Bring to a boil, then reduce heat to low, cover with a lid and simmer for 10-15 minutes. Stir occasionally. When the grains of rice are tender, season to taste with lemon juice and add cilantro.



Serve into bowls, garnish with crispy onions. Enjoy!

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