Name: Curried lentil & turkey soup with kale
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp ghee; 1 red onion finely chopped; 20g ginger peeled and grated; 3 garlic cloves finely chopped; small handful of coriander leaves picked and stems finely chopped; 2 tsp ground cumin; ½ tsp ground cinnamon; 1 tsp ground turmeric; 1 tsp chilli flakes; 2 curry leaves; 1.2 litre chicken stock; 250g leftover roast turkey shredded; 250g cooked puy lentils; 100g kale tough stalks removed, leaves torn; 4 tbsp yogurt; chilli oil for drizzling (optional); 4 flatbreads

Curried lentil & turkey soup with kale in two bowls

2 tbsp ghee
1 red onion
finely chopped
20g ginger
peeled and grated
3 garlic cloves
finely chopped
small handful of coriander
leaves picked and stems finely chopped
2 tsp ground cumin
½ tsp ground cinnamon
1 tsp ground turmeric
1 tsp chilli flakes
2 curry leaves
1.2 litre chicken stock
250g leftover roast turkey
shredded
250g cooked puy lentils
100g kale
tough stalks removed, leaves torn

To serve

4 tbsp yogurt
chilli oil
for drizzling (optional)
4 flatbreads

Method

step 1
Melt the ghee in a large saucepan over a medium heat and cook the onion, ginger and garlic for 10-15 mins until softened. Tip in the coriander stems, cumin, cinnamon, turmeric, chilli and curry leaves. Cook for 2 mins until fragrant.
step 2
Add the stock, turkey, lentils and kale. Bring to a simmer and cook for 10-15 mins until everything is heated through. Garnish with the coriander leaves, yogurt and a drizzle of chilli oil, if you like. Serve with flatbreads.