- Pat the turkey thighs dry, and cut a couple deep slits into them.
- Mix together the ingredients for the marinade, and rub into the thighs. Keep aside for at least an hour, or longer, if possible.
- Preheat oven to 400F (205C).
- Place the turkey thighs in a greased roasting tray, and grill for 30 minutes, turning once, or until the juices run clear and the turkey is cooked all the way through. Cool, and shred the meat from the bones. Keep aside.
- Heat the oil in a heavy pot, and add the chopped onion, celery and carrot.
- Sweat for about 5 minutes, then add the ginger and garlic. Sauté for a minute.
- Add the Madras curry powder, cumin and ground turmeric and fry for a few more minutes.
- Add the lentils and the hot stock, and bring to a boil. Skim off any scum that may rise to the surface.
- Boil for a couple of minutes, then turn down the heat and simmer gently, covered, for about 30 minutes, until the lentils are soft.
- Using a hand or stand blender, blitz the soup to a creamy consistency, and return to the heat.
- Stir in the coconut milk and the shredded turkey (reserving a few charred, smoky pieces for garnishing).
- Season to taste with salt and pepper, and add a splash of lemon juice to taste.
- Serve hot, garnished with the reserved turkey meat and fresh cilantro.
Note: Lentil soups may separate, if made in advance. Just stir briskly before serving.