Step 1

Add rinsed red lentils to slow cooker.

Step 2

Chop celery, carrots and apples. Mince onion and garlic. Transfer to slow cooker.

Step 3

Blend your whole stewed tomatoes with vegetable broth and coconut milk in a Vitamix (or similar) until smooth. Transfer to slow cooker.

Step 4

Add all seasonings and spices (except the lime!) to your slow cooker.

Step 5

Place the lid on your slow cooker and set to cook on high for 5 hours, or low for 7 hours.

Step 6

Once cooked, stir and set to warm. Once mulligatawny has stopped boiling, slice your lime and squeeze in the juice. Stir to combine.

Step 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.

Step 8

Ladle Slow Cooker Vegan Mulligatawny Soup with Red Lentils into bowls. Top with desired garnishes and serve immediately!