Red Lentil Mulligatawny With Apple-Celery Salsa - cooking recipe

Ingredients

Salsa
2/3 cup granny smith apple, finely chopped
1/4 cup celery, finely chopped
1 tablespoon fresh cilantro, chopped
1 tablespoon fresh lime juice
Soup
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

Preparation

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.