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!
Provided by Brooke the Cook in
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
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
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
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
CREAMY RED LENTIL SOUP
Cleaning out my pantry and found that I had not 1 but 3 bags of red lentils. So what better way to use them than in a soup. Used the crock pot and when it was cooked I used the immersion blender to make it smooth. It was a hit on Friday night when I served it to guest.
Provided by KOSHER KOOK
Categories Vegan
Time 10h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Put all ingredients in crock pot except cumin & cinnamon. Cook for 8-10 hours. Add cumin & cinnamon. Use immersion blender to make the soup smooth. I did this while the soup was in the crock pot so that it wouldn't cool off. You can blend it as smooth or a chunky as you like.
Nutrition Facts : Calories 188.4, Fat 1.4, SaturatedFat 0.3, Cholesterol 0.2, Sodium 403.7, Carbohydrate 33.4, Fiber 6.7, Sugar 3.3, Protein 12.6
MULLIGATAWNY SOUP
This soup is a British-Indian cuisine hybrid, the result of colonizers' encounters with rasam - a spiced, soupy dish often enriched with lentils, sometimes served over rice - from Tamil Nadu, a region in southern India. "Milagu tannir," which means pepper water, was how Tamil people described some versions of rasam; it morphed into mulligatawny when the British made it thick, chunky and meaty. In the cookbook "Classic Indian Cooking," the author Julie Sahni wrote that she fell in love with mulligatawny when she first encountered it in Germany. "The present version bears no resemblance whatever to the traditional rasam," she said, adding, "Because of its unorthodox origin, Indian cooks have had a field day exercising their creative genius with it." This version is thickened with a roux, masoor dal and coconut milk, and bolstered with chicken thighs and tart apple. Curry powder is not a traditional Indian ingredient, but it reflects the dish's British influence.
Provided by Sarah DiGregorio
Time 50m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Warm the oil in a large pot or Dutch oven over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until translucent and shrunken, about 8 minutes. Add the garlic and ginger, and cook, stirring, until fragrant and softened, about 2 minutes. Add the mustard seeds, turmeric, curry powder, cayenne and cumin seeds, and cook, stirring constantly, until the mustard seeds pop and sizzle, about 90 seconds. Add the carrot, celery and apple, and cook, stirring, until just starting to soften, about 2 minutes. Stir in the tomato paste, then the flour, and cook, stirring well, to uniformly coat all the ingredients, about 2 minutes.
- Add the chicken, masoor dal and chicken broth. Season lightly with salt. Bring to a boil, stirring to scrape up any browned bits sticking to the bottom of the pot. Reduce the heat to maintain a simmer.
- Cover the pot and cook for 10 minutes, then uncover and simmer for 15 to 20 minutes more, until the chicken and carrots are tender, the soup is creamy, and the flavors have blended.
- Stir in the coconut milk and squeeze in the lime juice. Serve in bowls topped with a dusting of cayenne, if desired.
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