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Red Lentil Mulligatawny With Apple

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Ingredients

Adjust Servings:
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

Nutritional information

210.8
Calories
6 g
Calories From Fat
0.7 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
105.2 mg
Sodium
38.9 g
Carbs
16.4 g
Dietary Fiber
6.5 g
Sugars
13.5 g
Protein
133g
Serving Size

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Red Lentil Mulligatawny With Apple

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    Cuisine:

    the flavor was spot on and i felt that the salsa really made this soup something special. My soup was really thin, so next time i will use less veggie broth. also, no one else mentioned this, but i found that perhaps there were a few too many onions.

    • 75 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Red Lentil Mulligatawny With Apple-Celery Salsa,Creamy red lentil soup with a refreshing salsa made of apple, celery and cilantro makes this surprisingly complex! If you like spicy, you could try adding some cayenne, curry paste or even red pepper flakes. From Cooking Light, March 2006. Note: Swanson’s 99% fat free broth and Lite Coconut milk add 75 calories per serving; keeping each bowl under 300 calories – and these are big sized bowls!,the flavor was spot on and i felt that the salsa really made this soup something special. My soup was really thin, so next time i will use less veggie broth. also, no one else mentioned this, but i found that perhaps there were a few too many onions.,A very nice, slightly sweet with the salsa soup! It really hit the spot and was easy to put together. used young coconut juice which worked well. Thanks Brooke for sharing such a yummy recipe!


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    Steps

    1
    Done

    Prepare Salsa - Combine Salsa Ingredients; Cover and Chill.

    2
    Done

    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
    Done

    Remove from Heat; Add Coconut Milk, Tomato Paste, Ginger, Cumin and Turmeric.

    4
    Done

    Process Soup in Food Processor or Blender in Batches Until Smooth.

    5
    Done

    Return to Saucepan; Cover and Simmer Over Medium Heat For 10 Minutes. Remove from Heat; Stir in Lime Juice, Salt & Pepper.

    6
    Done

    Ladle Into Soup Bowls and Top With Apple Salsa.

    Avatar Of Luke Lopez

    Luke Lopez

    Latin cuisine expert infusing his dishes with traditional and authentic flavors.

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