Turkey and Lentil Stew
This turkey and lentil stew is a deeply nourishing, flavor-packed one-pot meal that balances comfort with wholesome ingredients. The red lentils provide a good amount of fiber, making this stew great for digestive health. Kale and lemon help to brighten and balance the delicious flavors of this stew that is sure to become a family favorite! This makes wonderful leftovers, so don’t forget this recipe when planning out lunches.
Print
Pin
Save to Collections
Add to Shopping List
Add to Shopping List
Servings: 6
Calories: 340kcal
Ingredients
- 1/2 Tbsp. olive oil
- 1 yellow onion diced
- 2 large carrots diced in ¼” half moons
- 3 celery stalks diced
- 2 garlic cloves minced
- 1 lb. ground turkey
- 2 Tbsp. low sodium soy sauce
- 3 Tbsp. smoked paprika
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 1/2 cups red lentils rinsed
- 5 cups low sodium chicken broth
- 1 bunch kale chopped
- 1 large lemon juiced
Optional toppings:
- plain Greek yogurt, chopped parsley
Instructions
- Heat a large soup pan with a lid over medium heat.
- Add olive oil. Once hot, add onion, carrots and celery into the pan with a dash of salt. Cook, stirring occasionally, until veggies are softened, about 4-5 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds. Add ground turkey and cook until browned, about 8 minutes, breaking meat apart with a wooden spatula as it cooks.
- Add low sodium soy sauce, smoked paprika, cumin, salt and pepper. Stir in the spices with the veggies and continue to cook for 1-2 more minutes.
- Add red lentils to the pot and stir, coating the lentils with the veggies and spices. Pour in chicken broth and add chopped kale. Bring contents to a boil. Once a boil is reached, reduce heat to low to maintain a simmer. Cover with a lid and cook for 8-10 minutes, removing lid and stirring every few minutes.
- Once red lentils are soft and the kale is wilted, remove from heat and add lemon juice. Taste and adjust seasonings as needed. Serve hot with optional toppings and enjoy!
Notes
- This meal freezes well. After it has cooled down and is no longer warm to touch, add half to a gallon sized plastic bag and seal tightly, removing all air. Consume within two months.
- Sub spinach for the kale or omit entirely.
Nutrition
Calories: 340kcalCarbohydrates: 40gProtein: 36gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 42mgSodium: 461mgPotassium: 1160mgFiber: 18gSugar: 4gVitamin A: 7282IUVitamin C: 16mgCalcium: 86mgIron: 7mg
Subscribe
Login
0 Comments
Oldest
Nutrition Facts
Turkey and Lentil Stew
Amount per Serving
Calories
340
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
42
mg
14
%
Sodium
461
mg
20
%
Potassium
1160
mg
33
%
Carbohydrates
40
g
13
%
Fiber
18
g
75
%
Sugar
4
g
4
%
Protein
36
g
72
%
Vitamin A
7282
IU
146
%
Vitamin C
16
mg
19
%
Calcium
86
mg
9
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.