Turkey Mulligatawny

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READY IN: 1hr 45mins
SERVES: 10
YIELD: 10 bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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