Red Lentil Mulligatawny with Apple-Celery Salsa

Red Lentil Mulligatawny with Apple-Celery Salsa

 

You can easily double this recipe.  If you want to save time, you skip the salsa--although it's delicious & attractive.

 

Salsa:

 

2/3 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, low-sodium vegetable broth

1 cup dried small red lentils

1 cup chopped onion

1 ½ cups homemade no-sat-fat coconut milk  (mix 1 1/2 cups regular soy milk with 1 tsp. coconut extract)

3 tablespoons tomato paste

1 tsp. grated peeled fresh ginger

½ tsp. ground cumin

1/8 tsp. ground turmeric

¼ tsp. coriander

¼ tsp. cayenne pepper--use less if you don't like a lot of heat.

1/8 tsp. ground cinnamon

1 tablespoon fresh lime juice

½ tsp. salt, optional

 

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

2. To prepare soup, combine broth, lentils, and onions in a soup pot. Bring to a boil over medium heat. Cover, reduce heat and simmer 15 minutes or until lentils are tender. Cool about 15 minutes. Pour contents into a blender (you can do this in 2 batches-I did it all at once) & blend until smooth. Pour lentil mixture back into the pot. Blend the coconut milk, tomato paste & dry spices in the blender until smooth. Pour this mixture into the soup pot & whisk into the smooth lentil mixture. Cover and simmer over low heat for 10 minutes, until heated through. Remove from heat & add the lime juice.

 

3. Ladle into bowls & top with ¼ cup of the salsa.

Makes 4 very generous servings

 

 

Nutrition Facts Healthy Librarian's Red Lentil Mulligawny wih Apple Salsa
Serving Size: 1 serving
Amount Per Serving
Calories	239
Total Fat	1.6g
Saturated Fat	0.2g
Trans Fat	0g
Cholesterol	0mg
Sodium	178mg
Carbohydrate	42.2g
Dietary Fiber	9.9g
Sugars	9.7g
Protein	14.8g
Vitamin A 8% Vitamin C 14% Calcium    18% Iron 21%