Leftover Turkey Rice Kale Mulligatawny Soup
PREP Time: 15 min. COOK Time: 30min
This recipe is a holiday spin off of my classic Mulligatawny Lentil Soup. The recipe is generally the same except I substitute half the lentils for 1-2 cups of leftover chopped turkey. It’s a great way to transform leftover Turkey into a exotic, flavourful soul-filling meal. You can also use leftover chicken!
Ingredients:
1 Tbs olive oil
1 cup each chopped: celery, onions, carrots.
1 clove garlic minced
2 tsp curry powder
1 tsp chili powder
½ tsp ground cumin
3 whole cloves (or 1/8 tsp ground cloves)
6-8 cups broth (Simmer the bones of your turkey for 2-3 hours and strain the broth or use any commercial broth)
1 can (19oz) diced or plum tomatoes cut up
½ cup dry brown lentils
½ cup uncooked long grain rice ( I like wild rice, any rice works)
1-2 cups chopped cooked leftover turkey
1 tsp salt (Taste before adding and adjust quantity depending on your broth)
½ tsp black pepper
1 cup chopped Kale (stems removed). You can also use spinach or omit all-together
Instructions:
Heat oil in a large pot over medium heat. Add celery, onions, carrots and garlic. Cook for 3-4 minutes until the veggies begin to soften.
Add spices: curry, chili powder, cumin, cloves and cook for 2-3 minutes more.
Add broth, tomatoes, lentils, turkey, rice, salt and pepper. Bring to a boil. Reduce heat and simmer for 15-30 minutes or until lentils and rice have softened.
During the last 10 minutes of simmering stir in the chopped Kale. If using spinach you can add right before serving.
Optional: Garnish with fresh parsley or cilantro and shredded parmesan cheese