Red Lentil Mulligatawny Soup with Apple-Celery Salsa

Susan from Food Blogga  

Red Lentil Mulligatawny with Apple-Celery Salsa
Makes 2 bowls or 4 cups

Salsa:
½ cup finely chopped Granny Smith apple
¼ cup finely chopped celery
½ Tbsp chopped fresh cilantro
½ Tbsp fresh lime juice

Soup:
2 tsp olive oil
¾ c chopped onion
1 ½ c water
¾ c red lentils
¾ cup light coconut milk
1 tsp fresh grated ginger
½ tsp ground cumin
¼ tsp turmeric
¼ tsp coriander
¼ tsp cayenne pepper
1/8 tsp ground cinnamon
½ tsp fresh lime juice
Salt, to taste

For salsa: Combine all ingredients; set aside.

For soup: Heat oil in a medium saucepan over medium heat. Add onion; sauté until golden, about 3-5 minutes. Add lentils and water; bring to a boil. Cover, reduce heat to low, and simmer 12-15 minutes or until lentils are tender. Pour half of the lentil mixture in a blender; let stand for 5 minutes (so the soup will cool and not cause the cover to pop off!) Pour pureed lentil mixture into a bowl, and repeat process with the remaining half of lentil mixture. Once the soup is blended, return to the pan; add coconut milk, ginger, cumin, turmeric, coriander, cayenne, and cinnamon; stir well. Cover and simmer for about 5-10 minutes or until thoroughly heated through. Remove from heat; stir in the lime juice and season with salt. Ladle soup into bowls and garnish with some salsa.