Red Lentil Mulligatawny with Apple-Celery Salsa

Red Lentil Mulligatawny with Apple-Celery Salsa

from myrecipes.com

This rich, creamy soup will thicken as it cools. Thin with hot water, a tablespoon at a time, to the desired consistency. Lentils provide fiber, folate, and protein, as well as iron. The fresh topping adds vitamin C, plus a dose of quercetin.

Ingredients

  • Salsa:
  • ⅔ cup finely chopped Granny Smith apple
  • ¼ cup finely chopped celery
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • Soup:
  • 3 ½ cups fat-free, less-sodium chicken broth
  • 1 cup dried small red lentils
  • 1 cup chopped onion
  • 1 ½ cups light coconut milk
  • 3 tablespoons tomato paste
  • 1 teaspoon grated peeled fresh ginger
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground turmeric
  • 1 teaspoon fresh lime juice
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Directions

  1. 1

    To prepare salsa, combine the first 4 ingredients; cover and chill.

  2. 2

    To prepare soup, combine broth, lentils, and onion in a Dutch oven over medium-high heat; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until lentils are tender. Pour half of lentil mixture in a blender; let stand 5 minutes. Process until smooth. Pour pureed lentil mixture into a bowl. Pour remaining lentil mixture into blender; process until smooth. Add coconut milk, tomato paste, ginger, cumin, and turmeric; process until smooth. Return coconut milk mixture and remaining pureed lentil mixture to pan. Cover and simmer over medium heat 10 minutes. Remove from heat; stir in 1 teaspoon juice, salt, and pepper. Ladle about 1 cup soup into each of 4 bowls; top each serving with 1/4 cup salsa.