Red Lentil Mulligatawny with Apple-Celery Salsa

Red Lentil Mulligatawny with Apple-Celery Salsa
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon fresh lime juice
  • 3 tablespoons tomato paste
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup finely chopped celery
  • 1 cup chopped onion
  • 3 ½ cups fat-free, less-sodium chicken broth
  • 1 tablespoon fresh lime juice
  • + 10 more ingredients
    • ½ teaspoon ground cumin
    • ½ teaspoon salt
    • 1/8 teaspoon ground turmeric
    • Soup:
    • 1 ½ cups light coconut milk
    • 1 teaspoon grated peeled fresh ginger
    • 2/3 cup finely chopped Granny Smith apple
    • Salsa:
    • 1 tablespoon chopped fresh cilantro
    • 1 cup dried small red lentils

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

View full recipe at My Recipes

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