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Slow Cooker Vegan Mulligatawny Soup with Red Lentils | #vegan #glutenfree | A warm bowl of vegan mulligatawny soup garnished with roasted cashews, pomegranate arils and cilantro with gold spoons and citrus water | The best vegan mulligatawny soup slow cooker recipe | vegetarian mulligatawny soup | vegetarian mulligatawny soup recipe lentils | vegetarian mulligatawny soup slow cooker | mulligatawny soup crock pot | best winter vegan slow cooker recipes // JustineCelina.com


Warm up with a batch of my Slow Cooker Vegan Mulligatawny Soup with Red Lentils -- an ultra clean, nourishing, protein packed, plant-based spin on a classic English soup with South Indian roots. The best part? You likely have most (if not all!) of these ingredients on hand and this recipe truly couldn't be easier! A hearty base of red lentils combines with a mirepoix of carrots, celery, onion and apple simmered in an rich, exotically spiced, tomato-based broth with a splash of coconut milk and a kiss of cinnamon. Juicy pomegranate arils, toasted cashews and fresh cilantro garnish my favourite winter soup to perfection -- creating a beautiful mosaic of inviting flavour, texture and colour where hearty winter produce sings. If you love vegetable-based curries and warming winter soups but want to try something new, this playful, plant-powered spin on authentic Indian mulligatawny is for you!
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 8


Slow Cooker Vegan Mulligatawny Soup

  • 4 cups whole stewed tomatoes
  • 4 cups low sodium vegetable broth
  • 2/3 cup full fat coconut milk
  • 1 cup dried red lentils
  • 1 yellow onion
  • 4 cloves garlic
  • 2 carrots
  • 2 celery stalks
  • 2 apples
  • 2 tsp fresh ginger

Spices & Seasoning

  • 1 cinnamon stick
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/4 tsp cardamom
  • 1/4 tsp thyme
  • 1 tsp red pepper flakes
  • 1/4 tsp freshly cracked pepper
  • 2 tsp Himalayan pink salt
  • 1 lime

Optional Garnish

  • Whole roasted salted cashews plus extra virgin olive oil for pan roastinf
  • Cilantro
  • Pomegranate arils


  1. Add rinsed red lentils to slow cooker.
  2. Chop celery, carrots and apples. Mince onion and garlic. Transfer to slow cooker.
  3. Blend your whole stewed tomatoes with vegetable broth and coconut milk in a Vitamix (or similar) until smooth. Transfer to slow cooker.
  4. Add all seasonings and spices (except the lime!) to your slow cooker.
  5. Place the lid on your slow cooker and set to cook on high for 5 hours, or low for 7 hours.
  6. Once cooked, stir and set to warm. Once mulligatawny has stopped boiling, slice your lime and squeeze in the juice. Stir to combine.
  7. Prepare your garnishes. Pan fry cashews in olive oil. Flip every 30 seconds or until golden brown. Crop cilantro, cut lime wedges and remove pomegranate arils.
  8. Ladle Slow Cooker Vegan Mulligatawny Soup with Red Lentils into bowls. Top with desired garnishes and serve immediately!