Curried lentil & turkey soup with kale
SERVES 4 PREP 20 mins COOK 35 mins EASY
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 litres 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
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
