Turkey and lentils together make a hearty dish that I enjoy immensely. This recipe is excellent throughout the year because all the ingredients can be found year-long.
Ingredients:
2 TBSP of Olive Oil
3 celery stalks chopped
2 carrots sliced and quartered
1 large onion chopped
1.5 ground turkey
1 pound of brown lentils, red lentils, or green lentils (dried)
1 – 14.5 oz of diced tomatoes
8 cups of chicken broth or turkey broth
1 TBSP dried marjoram or parsley
2 tsp paprika – sweet or smoked
1 tsp salt
1/2 tsp black pepper
Instructions:
1. First, clean and cut the celery and carrots. Then, chop the onions. Set these ingredients aside.
2. Clean the lentils and set them aside. Gather and measure out the rest of the ingredients.
3. Heat the dutch oven or large saucepan to medium-high heat and add the olive oil. Add the carrots, celery, and onion. Mix well. Then, add the ground turkey. Using a wooden spoon, break up the ground turkey in the dutch oven to easily separate it and cook up faster. It will take about 10-15 minutes to brown the turkey and cook up the carrots, onions, and celery.
4. Add the diced tomatoes, marjoram, salt, black pepper, paprika, and lentils. Add the chicken broth and stir well. Bring to a boil (it takes about 10 minutes to bring to a boil). Reduce heat to medium and cover and cook for 45 minutes or until lentils are soft.
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