Turkey Mulligatawny
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 tbsp coconut oil1 large Spanish onion, chopped finely1 large carrot, diced6 cloves garlic, minced3 tbsp grated fresh ginger1 serrano pepper, stemmed, seeded, and minced1 tbsp coriander1 tbsp cumin½ tsp cinnamon2 tsp turmeric6 cups low sodium chicken or turkey stock3 cups water1 tsp dried calendula petals1 ½ cups red lentils, yellow split peas, or a mix1 cup brown Basmati rice2/3 cup unsweetened applesauce¼ cup minced fresh cilantro1 can (14 oz) unsweetened canned coconut milk (lite is fine), well shaken¼ cup lime juice2 cups chopped cooked turkey (I used a mix of light and dark)Kosher salt and freshly ground pepper to taste
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.
Serving Size: Serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Serving Size: Serves 10
Number of Servings: 10
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 337.4
- Total Fat: 11.2 g
- Cholesterol: 19.3 mg
- Sodium: 388.1 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 5.6 g
- Protein: 19.4 g
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