Turkey Lentil Stew
Yield 4-6 Servings
I started out the new year with the goal of testing out Dr. Junger's 21-Day Clean Program. I highly recommend it as an internal reset for your body, and a jumpstart to any healthful goal you may want to achieve. I generally eat pretty clean anyway, but here is one of their recipes that I enjoyed.
- 1 package of red lentils
- 1 onion, chopped
- 5 celery sticks, chopped
- 5 carrots, chopped
- 3 garlic cloves, minced (can substitute with garlic powder)
- 1 green apple, chopped (any type of apple you have on hand will do)
- 4 tablespoons fresh ginger, chopped (can substitute with powdered ginger)
- 1 teaspoon red pepper flakes - or more, if you prefer
- 1.5 teaspoons sea salt
- 1 teaspoon black pepper
- 3 heaping teaspoons yellow curry powder
- 2.5 pounds of lean ground turkey (if you prefer dark meat, that works too!)
- 32 oz. chicken broth
- 1 cup water
- Wash the lentils in a colander, then soak them in a bowl of cold water while you prepare the rest of the ingredients.
- Put the chicken broth and water into a large crockpot or slow-cooker and start heating it up (on low).
- Cook the ground turkey until slightly browned in some olive or coconut oil on the stovetop.
- Sauté the garlic, onion, celery, carrots, ginger, and apple in a little olive oil. Once somewhat cooked, add the red pepper, curry, salt, and pepper to the saucepan.
- Drain the lentils.
- Combine all the ingredients into your crockpot or slow-cooker and cook on low for 8 hours.
Courses Lunch or Dinner