Red Lentil Mulligatawny With Apple-Celery Salsa

Total Time
Prep 20 mins
Cook 35 mins

Creamy red lentil soup with a refreshing salsa made of apple, celery and cilantro makes this surprisingly complex! If you like spicy, you could try adding some cayenne, curry paste or even red pepper flakes. From Cooking Light, March 2006. Note: Swanson's 99% fat free broth and Lite Coconut milk add 75 calories per serving; keeping each bowl under 300 calories - and these are big sized bowls!

Ingredients Nutrition


  1. Prepare salsa - combine salsa ingredients; cover and chill.
  2. Combine broth, lentils and onion in large saucepan over medium high heat; bring to boil. Cover, reduce heat and simmer 15 minutes or until lentils are tender.
  3. Remove from heat; add coconut milk, tomato paste, ginger, cumin and turmeric.
  4. Process soup in food processor or blender in batches until smooth.
  5. Return to saucepan; cover and simmer over medium heat for 10 minutes. Remove from heat; stir in lime juice, salt & pepper.
  6. Ladle into soup bowls and top with apple salsa.
Most Helpful

the flavor was spot on and i felt that the salsa really made this soup something special. My soup was really thin, so next time i will use less veggie broth. also, no one else mentioned this, but i found that perhaps there were a few too many onions.

pugsinbuffalo April 20, 2009

A very nice, slightly sweet with the salsa soup! It really hit the spot and was easy to put together. I used young coconut juice which worked well. Thanks Brooke for sharing such a yummy recipe!

Sharon123 March 23, 2009

Light, creamy and lovely- this mulligatawny is sure to please, especially those who like only a mild curry-ish flavor. My mom especially enjoyed this, though without the salsa (she's not a cilantro fan). With or without the salsa, it's a very nice soup, and simple to boot. Thanks!

White Rose Child January 20, 2009