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Cook1 hr 15 mins
My mom loves mulligatawny - a thick curry soup with the unusual addition of apple. I used leftover turkey instead of chicken, and thickened the works with lentils and rice too. A finishing dash of cilantro and lime juice lightens up the flavours.
- 2 tablespoons coconut oil
- 1 large Spanish onion, chopped finely
- 1 large carrot, diced
- 6 garlic cloves, minced
- 3 tablespoons grated fresh ginger
- 1 serrano pepper, stemmed, seeded, and minced
- 1 tablespoon coriander
- 1 tablespoon cumin
- 1⁄2 teaspoon cinnamon
- 2 teaspoons turmeric
- 6 cups low sodium chicken broth or 6 cups turkey stock
- 3 cups water
- 1 teaspoon dried calendula flowers
- 1 1⁄2 cups red lentils
- 1 cup brown basmati rice
- 2⁄3 cup unsweetened applesauce
- 1⁄4 cup minced fresh cilantro
- 1 (14 ounce) can unsweetened coconut milk, well shaken (lite is fine)
- 1⁄4 cup lime juice
- 2 cups chopped cooked turkey (I used a mix of light and dark)
- kosher salt, to taste
- 1⁄2 teaspoon black pepper
- Melt oil in a large, heavy bottomed pot (I used a cast iron Dutch oven) over medium heat.
- Add the onion, carrot, garlic, ginger, and pepper and cook, stirring, until softened and lightly brown, about 10 minutes.
- Stir in the coriander, cumin, cinnamon and turmeric. Cook 1-2 minutes, until fragrant.
- Add the broth, water and calendula.
- Bring mixture to a boil and add the lentils, rice and applesauce.
- Reduce heat to low and simmer, covered, for about 1 hour, stirring occasionally.
- With an immersion blender (or in batches with a standard blender), puree until smooth.
- Add cilantro, coconut milk, lime juice and turkey meat. Place back over medium heat.
- Season with salt and pepper to taste, then serve.