Red Lentil Mulligatawny With Apple-Celery Salsa
Ready In: 55 mins
Serves: 4
Ingredients
Salsa
- 2⁄3 cup granny smith apple, finely chopped
- 1⁄4 cup celery, finely chopped
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon fresh lime juice
Soup
- 3 1⁄2 cups reduced-fat chicken broth (if making Vegetarian, use vegetable broth)
- 1 cup small dried red lentils
- 1 cup onion, chopped
- 1 1⁄2 cups light coconut milk
- 3 tablespoons tomato paste
- 1 teaspoon fresh ginger, peeled grated
- 1⁄2 teaspoon cumin
- 1⁄8 teaspoon turmeric
- 1 teaspoon fresh lime juice
- salt, to taste
- pepper, to taste
Directions
- Prepare salsa - combine salsa ingredients; cover and chill.
- 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.
- Remove from heat; add coconut milk, tomato paste, ginger, cumin and turmeric.
- Process soup in food processor or blender in batches until smooth.
- Return to saucepan; cover and simmer over medium heat for 10 minutes. Remove from heat; stir in lime juice, salt & pepper.
- Ladle into soup bowls and top with apple salsa.
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