Gail's Turkey Lentil Stew recipe

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Ingredients

2 teaspoons canola oil
1 ¼ pounds ground turkey
1 cup chopped onion
1 cup roughly chopped red bell pepper
6 cups water
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup lentils
1 cup sliced carrots
¾ cup pearl barley
6 cubes chicken bouillon
1 teaspoon salt
1 teaspoon Italian seasoning
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper

Nutrition Info

251.3 calories
carbohydrate: 30.1 g
cholesterol: 42.3 mg
fat: 6.2 g
fiber: 9.9 g
protein: 19.3 g
saturatedFat: 1.4 g
servingSize: -
sodium: 1053.3 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a skillet over medium-high heat. Add turkey, onion, and red bell pepper. Saute until pepper is soft and turkey is no long pink, 6 to 8 minutes.

  2. Combine water, diced tomatoes, tomato sauce, lentils, carrots, barley, bouillon, salt, Italian seasoning, black pepper, and cayenne pepper in a large pot over medium-high heat. Add the sauteed turkey mixture. Bring to a boil. Reduce heat and simmer, covered, until lentils are tender and flavors are blended, about 1 hour.

Recipe Yield

10 servings

Recipe Note

A warming stew with ground turkey and lentils that's low in fat. I like to serve this with a nice whole grain roll or bread.

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