Gails Turkey Lentil Stew

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.

Step: 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.

Step: 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.

Per Serving: 251 calories; protein 19.3g; carbohydrates 30.1g; fat 6.2g; cholesterol 42.3mg; sodium 1053.3mg.

The word “stew” can refer to both a dish and a cooking method. Stewing makes not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu all of it , and the liquid completely covers the contents in a stew as different to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.