Curried lentil & turkey soup with kale
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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
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.
