Red Lentil Mulligatawny With Apple-celery Salsa

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2/3 cup granny smith apple, finely chopped
• 1/4 cup celery, finely chopped
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 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

Recipe

• 1 prepare salsa - combine salsa ingredients; cover and chill.
• 2 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.
• 3 remove from heat; add coconut milk, tomato paste, ginger, cumin and turmeric.
• 4 process soup in food processor or blender in batches until smooth.
• 5 return to saucepan; cover and simmer over medium heat for 10 minutes. remove from heat; stir in lime juice, salt & pepper.
• 6 ladle into soup bowls and top with apple salsa.