This dish started as an idea for turkey chili, and then I remembered that I always end up picking out the beans halfway through the bowl. So then I decided to use lentils instead and it came out great. Can't really call it chili anymore without the beans so we'll just say stew (for the purists out there). Anyway the result was so delicious that our two year old asked for seconds! It is really healthy and very easy to make. To cut prep and cooking time down, I recommend using cooked lentils for those of you that have access to Trader Joe's. They sell these amazing cooked beluga lentils in a vacuum sealed plastic bag. If you don't have a Trader Joe's just use regular lentils and adjust the cooking time to accommodate. Or just use beans and you can call it chili! We serve it with rice and lots of hot sauce! I like Tapatio or Tabasco. Those of you that don't have to worry about feeding a toddler should add paprika and chili powder while cooking the stew! As with most stews, there is a lot of room to play around and add ingredients that you like. Some interesting variations might include okra or mushrooms. Of course the quality of ingredients changes the dish a lot. I love San Marzano brand tomatoes. I also like to add a couple of tablespoon balsamic vinegar at the end to give it some depth of flavor.
ingredients
2 lbs ground turkey
1 package of cooked lentils (about 3 cups, more if you like)
1 can whole peeled plum tomatoes (hand crushed or food mill)
2 medium carrots diced
1 bell pepper diced
1 can plain tomato sauce
1 quart container chicken stock
1 medium onion diced
4 cloves garlic minced
1 tablespoon dried thyme
1 bay leaf
1 teaspoon onion powder
salt, pepper and balsamic vinegar to taste
- brown turkey, set aside
- saute garlic and onion until caramelized
- add carrots and peppers, not all at once to keep heat of pan
- return turkey and get it back to a good sizzle
- add spices
- add tomato and tomato sauce, bring to boil
- add stock to consistency desired, keep extra broth in case stew thickens too much
- simmer on low heat for 40 mins (or when the carrots are very soft)
- add cooked lentils and simmer for another 10 mins
- enjoy!
12 comments:
A simple yet hearty stew for these cooler fall nights. I love lentils during the colder months, and I have a whole jar sitting in my kitchen, just waiting to be used! Thank you for sharing a great recipe with me. Have a good Monday!
Love stews like this for the fall. I do a similar one with chickpeas, but I'm going to have to try this with lentils. I too seem to pick beans out halfway into chili! =)
This stew looks hearty and perfect for fall!
Good idea! I love lentils so anything with lentils is a plus for me. I just made chili and like you I always add beans but I don't really care for them all that much.
This sounds really good, I can't wait for it to get a bit cooler, so I can try this!
This is next on my cooking list! I have just fallen in love with lentils not too long ago, in salads and especially in soups and stews. I know this is perfect for the coming cold weather, I can have this all year round :)
Now just need to finish my pot of ox tail stew...
Thank you Em!
did the little one go " delicious! "
I love lentils. I'll often get on a lentil kick where I just have to have them. This stew sounds so comfy and filling. Love it!
This sounds like a healthy and hearty dish for a cool fall evening, I also prefer lentils to beans so good call on the substitution! ;)
I just bought some lentils last week. I have a lot of stew dishes to try right now!
Oooh....that looks very healthy and delicious....yum. It would be perfect for this cold weather. I don;t quite like lentils. may use split peas or other beans.
thank you sooo much for this recipe! i was just telling someone that i cant find anything to do with ground turkey that i like! it's always so dry! i can't wait to try this out!!
xoxoxoxo
I love to cook with turkey mince. It's not so fat. Your stew looks very healthy and delicious...yum.
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