Turkey Lentil Stew
Cozy up with a bowl of hearty Turkey Lentil Stew, a wholesome and flavorful recipe that pairs lean ground turkey with protein-packed lentils and a medley of fresh vegetables. Infused with aromatic spices like cumin, paprika, and thyme, this comforting stew simmers to perfection in a rich broth of chicken or turkey stock and diced tomatoes. Ready in under an hour, it’s the perfect meal for busy weeknights or meal prep, offering six generous servings of nourishing goodness. Whether topped with a sprinkle of fresh parsley for added brightness or enjoyed as-is, this one-pot dish is a satisfying, gluten-free option packed with fiber and nutrients. Ideal for those seeking a healthy, delicious dinner idea, Turkey Lentil Stew will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 pound ground turkey
- 1 cup brown or green lentils
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can of diced tomatoes (14 ounces)
- 4 cups chicken or turkey broth
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the lentils under cold water and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic, ground cumin, paprika, and dried thyme. Cook for 1 minute until fragrant.
Push the vegetables to one side of the pot and add the ground turkey. Cook, breaking it up with a spoon, until browned and no longer pink, about 5-6 minutes.
Stir the vegetables and turkey together, then add the lentils, diced tomatoes (with juice), chicken or turkey broth, bay leaf, salt, and black pepper.
Bring the stew to a boil over high heat, then lower the heat to a simmer. Cover the pot and let it cook for 30-35 minutes, or until the lentils are tender.
Remove the bay leaf and taste the stew. Adjust seasoning with additional salt or pepper if needed.
Serve the stew hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 5744 mg | 250% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 30.8 g | ||
| Protein | 125.8 g | 252% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 381 mg | 29% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 3330 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
