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.
Red Lentil Mulligatawny with Apple-Celery Salsa
Comments and Reviews 1-7 of 7
wadesertdweller Posted: 10/29/09
Diplocook Posted: 02/15/09
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.
pluotsmom Posted: 06/13/09
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!!!
RenoTX Posted: 04/28/09
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.
Belladonna714 Posted: 10/02/11
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.
jebavonct48 Posted: 10/11/11
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.
DoctorT Posted: 08/30/12
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!).