Lentil coconut soup with turkey
Recipe by guest author N.P.Burggraaff
Ingredients: (serves 4)
3 onions (diced)
3 tbsp olive oil
250 gr turkey in small slices
1 can of lentils (400 g)
1 cm fresh ginger root
400 ml coconut milk
750 ml chicken stock (tablet or powder)
In a big soup pan, saute the chopped onion and diced turkey for about 5 minutes on medium heat. Pour out the water from the can of lentils and set aside in a bowl. Peel the apples and cut them in pieces. Chop up around a centimeter of fresh ginger root (very finely). Now add the ginger, lentils and apples to the turkey/onion mixture and stir with a spoon till it’s nice and mixed.
Bring the coconut milk and chicken stock to a boil. You can now add the mixture to the soup and let simmer for another few minutes or you can put the mixture in a soup bowl and just add the coconut/stock over it.
Calories per serving: 315