Turkey Mulligatawny Recipe

Name: Turkey Mulligatawny
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1464

kcal

Calories

Fat

122

Carbs

168

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons coconut oil, 1 large Spanish onion, chopped finely, 1 large carrot, diced, 6 garlic cloves, minced, and more.

Yes, Turkey Mulligatawny falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Mulligatawny

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