Red Lentil Mulligatawny with Apple Celery Salsa
Dive into the rich, aromatic world of this Red Lentil Mulligatawny with Apple Celery Salsa, a modern twist on a classic soup that’s bursting with bold flavors and wholesome ingredients. This hearty vegan dish combines creamy red lentils simmered with a fragrant blend of curry powder, cumin, and turmeric, and enriched with silky coconut milk for a velvety texture. The soup is finished with a refreshing apple celery salsa, adding a crisp, tangy contrast to the warm spices. Perfect for meal prep or a cozy dinner, this one-pot recipe is ready in under an hour and serves as a great source of plant-based protein. Garnished with fresh cilantro, it’s as visually inviting as it is delicious. Experience this satisfying fusion of textures and flavors, ideal for cold weather or any time you crave a comforting yet vibrant meal.
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 medium, diced onion
- 2 medium, diced carrot
- 1 diced celery stalk
- 3 minced garlic cloves
- 1 tablespoon, grated ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 large, diced apple
- 1 thinly sliced celery stalk
- 1 tablespoon lime juice
- 2 tablespoons, chopped cilantro
- 2 tablespoons cooking oil
- 1 teaspoon, or to taste salt
- 0.5 teaspoon black pepper
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside to drain.
Heat the cooking oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic, grated ginger, curry powder, cumin, and turmeric. Cook for 1 minute, stirring constantly, until the spices are fragrant.
Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are completely tender and the soup thickens.
While the soup is simmering, prepare the apple celery salsa. In a small bowl, combine the diced apple, thinly sliced celery, lime juice, and chopped cilantro. Mix well and set aside.
Once the lentils are tender, stir in the coconut milk. Use an immersion blender to purée the soup until smooth, or leave it slightly chunky if desired. Adjust the seasoning with salt and black pepper to taste.
Ladle the soup into serving bowls and top each with a generous spoonful of apple celery salsa. Garnish with additional cilantro if desired and serve hot.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1610 mg | 70% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 17.2 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1281 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
