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    Mulligatawny soup

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    Mulligatawny soup

    This lentil soup became popular with British soldiers stationed in India. After independence, they brought the recipe back home. It’s mildly spicy, wonderfully comforting and the perfect vessel for leftover turkey.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    1 tbsp olive oil

    1 onion, finely diced

    1 celery stalk, finely diced

    2 garlic cloves, crushed

    30g fresh root ginger, finely grated

    1½ tsp hot curry powder

    pinch cayenne pepper

    100g red split lentils, well-rinsed

    1 eating apple, peeled, cored and finely diced

    500ml chicken stock

    60g basmati rice

    3 tbsp double cream or coconut milk

    ½ lemon, juice

    100g-200g leftover turkey, shredded

    4 tsp Greek yogurt

    small handful chopped coriander leaves


    1 Heat the oil in a large pan over a medium heat. Add the onion and celery and sweat for 10 minutes, until softened. Add the garlic, ginger and spices and cook for 2 minutes more. Tip in the lentils and apple, cook for 1 minute, then add the stock and 400ml water. Bring to the boil, then turn down to simmer for  15-20 minutes or until the lentils are soft.

    2 Meanwhile, in a separate pan, cook the rice according to pack instructions; set aside on a plate to cool. Once the lentils are cooked, blitz ¾ of the soup  with the cream or coconut milk in  a blender. Return to the pan, stir in the lemon juice and rice; sprinkle over  the turkey and season.

    3 Divide the soup into 4 bowls. Garnish with a teaspoon of yogurt, the coriander leaves, and a pinch more cayenne, if liked.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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