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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

Cilantro
Coconut Oil
Lemon
Organic Vegetable Stock Cube
Light Coconut Milk Can
Crispy Onions
Garlic
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.

Nutrition
Calories 638
Fat 29g
Protein 18g
Carbohydrates 95g

What You'll Need

Cooking Directions

1

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.

2

Prep Ingredients

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

3

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.

4

Simmer

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.

5

Serve

Serve into bowls, garnish with crispy onions. Enjoy!

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