“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
SERVES:
10
YIELD:
10 bowls
UNITS:
US

Ingredients Nutrition

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.

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