Best Red Lentil Mulligatawny With Apple Celery Salsa Recipes

RED LENTIL MULLIGATAWNY WITH APPLE-CELERY SALSA

Red Lentil Mulligatawny With Apple-Celery Salsa image

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!

Provided by Brooke the Cook in

Categories One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

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

Steps:

Prepare salsa - combine salsa ingredients; cover and chill.
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.
Remove from heat; add coconut milk, tomato paste, ginger, cumin and turmeric.
Process soup in food processor or blender in batches until smooth.
Return to saucepan; cover and simmer over medium heat for 10 minutes. Remove from heat; stir in lime juice, salt & pepper.
Ladle into soup bowls and top with apple salsa.

Nutrition Facts : Calories 210.8, Fat 0.7, SaturatedFat 0.1, Sodium 105.2, Carbohydrate 38.9, Fiber 16.4, Sugar 6.5, Protein 13.5

MULLIGATAWNY

Mulligatawny image

A sweet and spicy, British-born soup that features a heavy Indian influence with ingredients like coconut milk, lentils, and curries. There are about a million varieties, but I prefer the smoother, soupier versions than the more rustic, chunkier stews. Garnish with peanuts and cilantro and drizzle with heavy cream.

Provided by Brian Genest

Time 2h45m

Yield 10

Number Of Ingredients 27

Ingredients

3 (5 ounce) skinless, boneless chicken breast halves
2 teaspoons chili powder
2 teaspoons salt, divided
3 tablespoons coconut oil
4 medium carrots, diced
1 medium Granny Smith apple - peeled, cored, and sliced
1 medium onion, diced
2 stalks celery, diced
3 tablespoons minced garlic
2 tablespoons minced fresh ginger
4 cups chicken stock, or more as needed
1 ½ cups coconut milk
½ cup dry red lentils
1 tablespoon red curry powder
1 tablespoon hot (Madras) curry powder
1 tablespoon ground cumin
1 tablespoon chopped fresh thyme
1 tablespoon hot English mustard
1 teaspoon ground cinnamon
1 teaspoon dried oregano
1 teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon ground nutmeg
½ teaspoon cayenne pepper
1 bay leaf
4 tablespoons tomato paste
4 cups cooked rice

Steps:

Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
Preheat the oven to 400 degrees F (200 degrees C).
Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
Spoon cooked rice into bowls and ladle soup over top to serve.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 37.8 g, Cholesterol 26.6 mg, Fat 13.6 g, Fiber 6.1 g, Protein 15.5 g, SaturatedFat 10.4 g, Sodium 1058.9 mg, Sugar 5.4 g

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