Red Lentil Mulligatawny With Apple-Celery Salsa

From: sassafrasnanc

On Jul 12, 2008

Yum!, we love authentic flavors at my house and this recipe has a very spicy and authentic blended flavor. My daughter works in a health food store and proudly brought home a bag of beautiful red lentils and I had just picked some apples a few days back so this was THE recipe that called out to me and I'm super glad! Made during ZWT4.

From: Dreamer in Ontario

On Mar 17, 2008

This soup has a very unusual blend of flavours that comes together beautifully. I couldn't find light coconut milk and used regular. I followed the recipe as written and it had just the right amount of spiciness for me.

From: Kumquat the Cat's friend

On Mar 17, 2008

Wow, this is really tops! The salsa was great with the soup. I strongly recommend this recipe. If you don't add extra spices, it's not too spicey for sensitive palattes (except maybe some kids). I added extra cayenne, and I thought it could use even more spice, like extra cumin? Instead of chicken broth I used vegetable broth, and unfortunately I couldn't find light coconut milk so I put in only 3/4 cups of regular. Also, since BF is not overly fond of cilantro, I put in basil instead (some of which I happened to have), which I thought was a more than adequate substitute. You could try eating this without blending it up first, but I think it's better blended. I think I'll add this to my favorites cookbook! Thanks Brooke!