Ingredients
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2/3 cup granny smith apple, finely chopped
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1/4 cup celery, finely chopped
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1 tablespoon fresh cilantro, chopped
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1 tablespoon fresh lime juice
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3 1/2 cups reduced-fat chicken broth (if making Vegetarian, use vegetable broth)
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1 cup small dried red lentils
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1 cup onion, chopped
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1 1/2 cups light coconut milk
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3 tablespoons tomato paste
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1 teaspoon fresh ginger, peeled grated
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1/2 teaspoon cumin
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1/8 teaspoon turmeric
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1 teaspoon fresh lime juice
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Instructions
- 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.