Ingredients

• 400g lean ground turkey
• 150g brown or green lentils, rinsed
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 liter vegetable broth, low-sodium
• 400g canned crushed tomatoes
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped, for garnish

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion, carrots, and celery (the 'soffritto') and cook for 5-7 minutes until softened.
2. Add the minced garlic, cumin, paprika, and coriander. Cook for another minute until fragrant.
3. Add the ground turkey to the pot. Break it up with a spoon and cook until browned, about 5-6 minutes.
4. Stir in the rinsed lentils, crushed tomatoes, and vegetable broth. Season with salt and pepper.
5. Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 35-40 minutes, or until the lentils are tender.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Tips & Substitutions

• Boost flavor: Add a splash of lemon juice or a pinch of chili flakes before serving for extra brightness and heat.
• Make it vegetarian: Substitute turkey with extra lentils or chickpeas and use the same spice blend.
• Storage tip: This stew tastes even better the next day! Store in the fridge for up to 4 days or freeze in portions for easy reheating.

Nutrition (per recipe)

Calories: 1680 total

• Fat: 75g
• Carbohydrates: 125g
• Fiber: 35g
• Protein: 115g

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