Turkey Mulligatawny

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.

• Ready In: 1 hr 45 mins
• Serves: 10
• Yields: 10 bowls

Ingredients

• 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

Directions

1. Melt oil in a large, heavy bottomed pot (I used a cast iron Dutch oven) over medium heat.
2. Add the onion, carrot, garlic, ginger, and pepper and cook, stirring, until softened and lightly brown, about 10 minutes.
3. Stir in the coriander, cumin, cinnamon and turmeric. Cook 1-2 minutes, until fragrant.
4. Add the broth, water and calendula.
5. Bring mixture to a boil and add the lentils, rice and applesauce.
6. Reduce heat to low and simmer, covered, for about 1 hour, stirring occasionally.
7. With an immersion blender (or in batches with a standard blender), puree until smooth.
8. Add cilantro, coconut milk, lime juice and turkey meat. Place back over medium heat.
9. Season with salt and pepper to taste, then serve.