Vegan Lentil Soup (Mulligatawny)

Serve with Morovino 09 Dolcetto or 07 Cabernet

3 cups roasted vegetable broth (Recipe in this section of the site)
1 c. dried lentils
1 medium onion, chopped
1 ½ c. light coconut milk
3 T tomato paste
1 t. grated fresh ginger
½ t. ground cumin
1/8 t. ground turmeric juice of
½ fresh lime
½ t. salt or to taste
5 cranks of freshly ground pepper

Combine broth and lentils and onion in a heavy saucepan over medium high heat and bring to a boil. Cover, reduce heat to medium low and simmer 15 minutes or until lentils are tender. Pour half the mixture in a blender and process until smooth. Pour the pureed mixture into a bowl. Add the remaining ingredients except coconut milk to the unprocessed soup in the pot, then process the second half of the mixture until smooth. (ALTERNATE: Once lentils are cooked, place all ingredients except coconut milk in the soup pot and process with an immersion or stick blender til smooth.) Return blended soup to pot and stir in coconut milk. Let simmer over medium heat for 10 minutes. Serve this awesome vegetarian soup topped with a scoop of apple salsa (combine 1 chopped green apple, 3 diced celery stalks, 4 sprigs of chopped cilantro and the juice of the other half of the lime).   Serve with crusty french bread!

This recipe is adapted from Cooking Light magazine.

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