TURKEY MULLIGATAWNY

Turkey Mulligatawny image

Provided by YummySmellsca

Time 1h45m

Yield 10 bowls, 10 serving(s)

Number Of Ingredients 22

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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

Steps:

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.

Nutrition Facts : Calories 366.2, Fat 14.9, SaturatedFat 10.8, Cholesterol 21.3, Sodium 81.5, Carbohydrate 40.3, Fiber 4.8, Sugar 3.1, Protein 21.2