Turkey & Lentil Stew

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!

ground turkey stir fry

We always have ground turkey in the fridge. We use it for turkey bolognese and this stir fry which we have every week. It is inexpensive and super quick & easy to make! We love it with rice and siracha. You can use whatever veggies you like. I like using long beans but have used kale, broccolini or cabbage. I also add carrots when I have them in the fridge.

• 1 lb ground turkey dark meat
• 1 bundle of long beans ( cut into 2 inch pieces and blanched)
• onion
• garlic
• 1 square preserved bean paste (fu yu) mix with water to thin
• 1 tablespoon black bean paste (lee kum kee is my friend)
• 1 teaspoon hoisin
• salt and soy sauce to taste

Brown turkey, unless you have an industrial strength stove like Annie, this takes a while. I drop the turkey in the wok in large pieces over high heat to get the sear. After I get some color then I break the meat up to smaller bits by pushing a wooden spatula through it. The meat usually gets a bit watery at this point. Just keep stirring until the water condenses and you hear the sizzling come back. At this point add a little more oil. I use olive oil. Add the onion and garlic and let it cook for a few mins. Then add the veggies. Once the wok is sizzling again, turn the flame down a little. Add the sauces and stir fry until veggies are at the tenderness you like! I put all the seasonings at the end because the turkey gets too salty if you season along the way.

Molly likes just the turkey and rice. I tried sneaking in the long beans cut into tiny pieces. She found them! "No"