Saturday, April 08, 2006

Red Lentil Mulligatawny Soup with Apple-Celery Salsa

This recipe was from Cooking Light. I've been wanting to try a mulligatawny recipe for awhile, because the Soup Nazi serves it on Seinfeld. This recipe came along in a recent issue of the magazine and got really high reviews, so I thought this would be nice to try.

It was so yummy! It's such a pretty color. Make sure to use red lentils, not brown ones. I liked the salsa but I probably won't add the salsa again unless I'm serving it to someone else, because it just looks so pretty with it.

Red Lentil Mulligatawny with Apple-Celery Salsa
Salsa:
2/3 cup finely chopped Granny Smith apple
1/4 cup finely chopped celery
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice

Soup:
3 1/2 cups fat-free, less-sodium chicken broth
1 cup dried small red lentils
1 cup chopped onion
1 1/2 cups light coconut milk
3 tablespoons tomato paste
1 teaspoon grated peeled fresh ginger [I omitted this]
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 teaspoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

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 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.


Yield: 4 servings

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