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Mulligatawny soup recipe with leftover turkey
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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.
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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in December 2014.