Turkey Mulligatawny

Submitted by YummySmellsca

"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: 1hr 45mins
• Ingredients: 22
• Yields: 10 bowls
• Serves: 10

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.