Turkey Mulligatawny

May 08, 2023May 8, 20230 1
A flavor-packed and healthy Turkey Mulligatawny soup recipe
in Soup

Prep

30 min

Cook

1 hour

Ready In

1 hour 30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

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 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

Nutrision Information

Servings Per Recipe
6-8
Calories
415
Sugar
9g
Fat
21g
Mulligatawny is a traditional soup from South India that has made its way into Western cuisine. And with good reason - it's delicious! This Turkey Mulligatawny recipe is a flavorful and healthy twist on the classic soup. Packed with warming spices like ginger, turmeric, and cinnamon, this soup is perfect for chilly fall or winter evenings. The addition of red lentils and brown rice adds plant-based protein and fiber, while the coconut milk and applesauce provide a slightly sweet and creamy flavor. And of course, the chopped turkey is a great way to use up any leftovers from Thanksgiving or Christmas. This soup is also dairy-free and gluten-free, making it a great option for those with dietary restrictions. Overall, this Turkey Mulligatawny soup is a crowd-pleaser that is sure to warm you up from the inside out.

Instructions

1.Heat the coconut oil in a large pot over medium heat. Add in the onion and carrot and saute until the onion is translucent, about 8 minutes.
2.Add in the garlic, ginger, serrano pepper, coriander, cumin, cinnamon, and turmeric. Cook for 2 minutes, stirring constantly.
3.Pour in the chicken broth, water, and dried calendula flowers. Bring to a boil over high heat.
4.Once boiling, reduce the heat to low and add in the lentils, rice, applesauce, and cilantro. Cover and simmer for 45 minutes, or until the lentils and rice are tender.
5.Stir in the coconut milk, lime juice, and chopped turkey. Season with salt and pepper to taste.
6.Serve hot, garnished with extra cilantro or lime wedges if desired.

PROS

This soup is packed with flavorful ingredients like ginger, turmeric, and cinnamon, which have been shown to have anti-inflammatory and antioxidant properties.

It also contains red lentils, which are a great source of plant-based protein and fiber.

Lastly, this soup is a great way to use up leftover turkey!

CONS

This recipe does require quite a few ingredients and a bit of prep work, but the end result is worth it.

The red lentils can also make the soup quite thick, so you may want to add more water or broth if you prefer a thinner soup.

HEALTH & BENEFITS

This soup is a great source of plant-based protein and fiber thanks to the red lentils.
The ginger, turmeric, and cinnamon in this recipe have all been shown to have anti-inflammatory properties and may help boost the immune system.
The coconut milk in this soup provides healthy fats and may also help improve heart health.

Print

Leave a Reply

Your email address will not be published.