1. To prepare salsa, combine first four ingredients, cover, and chill.
2. To prepare soup, combine broth, lentils, and onion in a Dutch oven over medium high heat, bring to a boil. Cover, reduce heat, simmer 15 minutes or until lentils are tender. Pour half of lentil mixture in a blender, let stand 5 minutes, process until smooth. Pour pureed lentil mixture into a bowl. Pour remaining lentil mixture into blender. Process until smooth. Add milk, tomato paste, ginger, cmin and tumeric, process until smooth. Return milk mixture and remaining lentil mixture to pan. Cover and simmwer over medium heat 10 minutes. Remove from heat. Stir in juice, salt, and pepper. Ladle into bowls. Top each serving with salsa.
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|Serving Size: 1 Serving (2302g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 213 (19%)|
|Amt Per Serving||% DV|
|Total Fat 23.7g||32 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 3.2mg||1 %|
|Sodium 967mg||33 %|
|Potassium 3696.4mg||97 %|
|Total Carbohydrate 217.3g||64 %|
|Dietary Fiber 39.8g||159 %|
|Sugars, other 177.5g|
|Protein 33.6g||48 %|
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Calories per serving: 1144
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