Red Lentil Mulligatawny With Apple Celery Salsa Recipes

RED LENTIL MULLIGATAWNY WITH APPLE-CELERY SALSA

Steps:

• 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.

MULLIGATAWNY

Steps:

• Rub chicken breasts with chili powder and 1 teaspoon salt. Place in a baking dish and let rest for 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake chicken in the preheated oven until no longer pink in the centers and juices run clear, about 15 minutes. Remove from the oven and coarsely shred with 2 forks; set aside.
• Pour coconut oil into a large pot and heat over medium heat. Add carrots, apple, onion, and celery. Cook for 5 to 6 minutes, then add in garlic and ginger. Cook 1 minute more.
• Pour in 4 cups chicken stock, coconut milk, lentils, both curry powders, cumin, thyme, mustard, cinnamon, oregano, coriander, turmeric, nutmeg, cayenne, and bay leaf. Bring to a simmer. Reduce heat to medium-low and cook for 30 minutes.
• Fish out and discard the bay leaf. Use an immersion blender to blend into a smooth sauce. Add tomato paste and chicken; cook for another 20 minutes. If it appears too thick, add a little more stock, but the soup is pretty thick. Season with remaining 1 teaspoon salt.
• Spoon cooked rice into bowls and ladle soup over top to serve.