This rich, creamy soup will thicken as it cools. Thin with hot water, a tablespoon at a time, to the desired consistency. Lentils provide fiber, folate, and protein, as well as iron. The fresh topping adds vitamin C, plus a dose of quercetin.
2/3 cup finely chopped Granny Smith apple
1/4 cup finely chopped celery
1 tablespoon chopped fresh cilantro
1 tablespoon fresh lime juice
3 1/2 cups fat-free, less-sodium chicken broth
1 cup dried small red lentils
1 cup chopped onion
1 1/2 cups light coconut milk
3 tablespoons tomato paste
1 teaspoon grated peeled fresh ginger
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 teaspoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
To prepare salsa, combine the first 4 ingredients; cover and chill.
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. Pour half of lentil mixture in a blender; let stand 5 minutes. Process until smooth. Pour pureed lentil mixture into a bowl. Pour remaining lentil mixture into blender; process until smooth. 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. 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.
Really delicious and complemented beautifully by the salsa. The lime cuts the coconut milk very nicely and the apple and celery adds a nice sweetness and coolness particularly as I like to make my soup fairly spicy by adding a healthy dose of ground red chili. My husband can't see past the celery and refuses to try the salsa with the soup but he still loves the soup so it's win-win (I get all the extra salsa!).
Love this soup, and everyone I have served it to has liked it, too. Interestingly, I have never bothered to make the salsa. Based on others' comments, I will have to try it. I'm also going to try making it with vegetable broth for my vegan sister. I use a stick blender instead of a regular blender to puree the soup right in the pot. For those having trouble finding red lentils, look in the Spanish food section of your market if you have one--red lentils = lentejas rojas--or in the Indian foods section--red lentils = masoor dhal.
I hate to be the one to disagree with the majority, but I didn't really care for the soup. It wasn't bad, I just didn't like the flavor or texture of the salsa with the soup. The only change I made was to use honey crisp apple because granny smiths aren't in season yet. I served this with a simple side salad. I would not make this again.
I have always made this recipe with brown lentils, as I can't find red in my small town, and it still tastes wonderful! The salsa is a must, though, and I always double that portion of the recipe. Even my kids love this soup, and it's easy enough for a weeknight meal.
I have made this soup for a variety of guests, approximately 10 times and everyone loves it. The salsa is a must as it adds a really nice taste and crunch. I don't think it would be good with brown or green lentils, completely different consistency, so make sure you use red. Love it!!!
This is a good, solid recipe for dinner at home with the family. I couldn't find red lentils after looking at two stores, so I used brown and cooked longer until they were tender. The salsa is a must with this dish - adds tang and crunch. The apple goes nicely with the spicy flavor of the soup. I didn't bother with the blender - we liked it just fine the way it was. The coconut milk makes this soup nice and creamy (though it adds some saturated fat). I will make this again. Served with store-bought naan and the CL recipe for indian-spiced roasted potatoes and parsnips.
Solid recipe with potential to expand upon, as other readers have suggested. I increased the cumin and turmeric. The salsa is an indispensable element to the recipe - great texture with a little zing from the lime. Easy weeknight meal as well.
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