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 SOUP

Mulligatawny Soup image

Liz and Kurt Gruber of Bellevue, Washington, write: "We really enjoyed the mulligatawny soup we had at Shamiana in nearby Kirkland. Could you get the recipe?"

Categories Soup/Stew Milk/Cream Chicken Garlic Onion Appetizer Sauté Lentil Winter Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 8 first-course or 4 main-course servings

Number Of Ingredients 15

Ingredients

1/4 cup vegetable oil
3 cups chopped onions (about 1 pound)
5 garlic cloves, chopped
1 1/2 tablespoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 bay leaves
2 cups dried red lentils
8 cups low-salt chicken broth
2 cups diced cooked chicken
1 cup canned unsweetened coconut milk
3 tablespoons fresh lemon juice
2 cups cooked basmati rice
Lemon wedges

Steps:

Heat vegetable oil in heavy large pot over medium-high heat. Add onions and cook until golden brown, stirring frequently, about 15 minutes. Add garlic and sauté 2 minutes. Add garam masala and next 4 ingredients; stir 1 minute. Add lentils; stir until coated. Add chicken broth. Bring soup to boil; reduce heat to medium and simmer until lentils are very tender, about 20 minutes. Discard bay leaves.
Working in batches, puree soup in blender until smooth. Return to pot. Stir in chicken, coconut milk, and lemon juice. Season to taste with salt and pepper.
Divide rice among bowls. Pour soup over. Garnish with lemon wedges; serve.

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

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #bisques-cream-soups #main-dish #soups-stews #beans #fruit #asian #indian #easy #fall #winter #nuts #food-processor-blender #dietary #one-dish-meal #seasonal #comfort-food #lentils #apples #coconut #taste-mood #equipment #small-appliance