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!
Melt coconut oil in a large pot over medium heat. Add onion, celery and sweet potato and saute for 5 minutes, until softened.
Wash and dice apple into 1/4 inch pieces. Wash and chop cilantro.
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!