Red Lentil Mulligatawny with Apple-Celery Salsa

Name: Red Lentil Mulligatawny with Apple-Celery Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 59 milliliters finely chopped celery; 828 milliliters fat-free, less-sodium chicken broth; 1 Tbsp chopped fresh cilantro; 1 teaspoon grated peeled fresh ginger; 158 milliliters finely chopped Granny Smith apple; 1 teaspoons ground cumin; 0 teaspoons ground turmeric; 355 milliliters light coconut milk; 1 Tbsp fresh lime juice; 1 teaspoon fresh lime juice; 237 milliliters chopped onion; 237 milliliters dried small red lentils; 1 teaspoons salt; 3 Tbsps tomato paste

Red Lentil Mulligatawny with Apple-Celery Salsa might be just the Mexican recipe you are searching for. For $1.64 per serving, you get a main course that serves 4. One serving contains 278 calories, 14g of protein, and 7g of fat. It is a good option if you're following a gluten free, dairy free, and vegetarian diet. If you have lime juice, celery, ground turmeric, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

To prepare salsa, combine the first 4 ingredients; cover and chill.

Ingredients you will need

Salsa

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.

Ingredients you will need

Lentils

Broth

Onion

Soup

Equipment you will use

Dutch Oven

Pour half of lentil mixture in a blender; let stand 5 minutes. Process until smooth.

Ingredients you will need

Lentils

Equipment you will use

Blender

Pour pureed lentil mixture into a bowl.

Ingredients you will need

Lentils

Equipment you will use

Bowl

Pour remaining lentil mixture into blender; process until smooth.

Ingredients you will need

Lentils

Equipment you will use

Blender

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.

Ingredients you will need

Coconut Milk

Tomato Paste

Turmeric

Ginger

Lentils

Cumin

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pepper

Juice

Salsa

Salt

Soup

Equipment you will use

Bowl

Ladle

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 59milliliters

finely chopped celery 828milliliters

fat-free, less-sodium chicken broth 1Tbsp

chopped fresh cilantro 1teaspoon

grated peeled fresh ginger 158milliliters

finely chopped Granny Smith apple 1teaspoons

ground cumin 0teaspoons

ground turmeric 355milliliters

light coconut milk 1Tbsp

fresh lime juice 1teaspoon

fresh lime juice 237milliliters

chopped onion 237milliliters

dried small red lentils 1teaspoons

salt 3Tbsps

tomato paste

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try EnRoute Winery Les Pommiers Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 62 dollars per bottle.