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    You are in: Home / Recipes / Red Lentil Mulligatawny With Apple-Celery Salsa Recipe
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    Red Lentil Mulligatawny With Apple-Celery Salsa

    Average Rating:

     7 Total Reviews

    Showing 1-7 of 7

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    • on April 20, 2009

      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.

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    • on March 23, 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!

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    • on January 20, 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!

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    • on December 13, 2008

      What an excellent bowl of soup! I don't think I've ever before seen a vegan meal that my whole family would eat - this was it! Next time to spice it up, I might add some peppers, but it was great as it was.

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    • on July 12, 2008

      Yum!, we love authentic flavors at my house and this recipe has a very spicy and authentic blended flavor. My daughter works in a health food store and proudly brought home a bag of beautiful red lentils and I had just picked some apples a few days back so this was THE recipe that called out to me and I'm super glad! Made during ZWT4.

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    • on March 17, 2008

      This soup has a very unusual blend of flavours that comes together beautifully. I couldn't find light coconut milk and used regular. I followed the recipe as written and it had just the right amount of spiciness for me.

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    • on March 17, 2008

      Wow, this is really tops! The salsa was great with the soup. I strongly recommend this recipe. If you don't add extra spices, it's not too spicey for sensitive palattes (except maybe some kids). I added extra cayenne, and I thought it could use even more spice, like extra cumin? Instead of chicken broth I used vegetable broth, and unfortunately I couldn't find light coconut milk so I put in only 3/4 cups of regular. Also, since BF is not overly fond of cilantro, I put in basil instead (some of which I happened to have), which I thought was a more than adequate substitute. You could try eating this without blending it up first, but I think it's better blended. I think I'll add this to my favorites cookbook! Thanks Brooke!

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    Nutritional Facts for Red Lentil Mulligatawny With Apple-Celery Salsa

    Serving Size: 1 (133 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 210.7
     
    Calories from Fat 6
    74%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 105.2 mg
    4%
    Total Carbohydrate 38.9 g
    12%
    Dietary Fiber 16.4 g
    65%
    Sugars 6.5 g
    26%
    Protein 13.4 g
    26%

    The following items or measurements are not included:

    reduced-fat chicken broth

    light coconut milk

    Detailed Nutrition Values About Nutrition Info

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