Coconut Milk Wat with Ground Turkey and Lentils

Coconut Milk Wat with Ground Turkey and Lentils

A rich and warming Ethiopian-inspired stew featuring tender ground turkey, earthy lentils, and vibrant spices in a creamy coconut milk base, served over fluffy white rice. This dairy-free and soy-free dish offers bold, complex flavors perfect for a cold late winter evening.

Dietary

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Ingredients

Instructions

  1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add the 1 diced yellow onion and sauté until softened, about 5 minutes.
  2. Add the 2 minced garlic cloves and cook for 1 minute until fragrant.
  3. Add the 1 pound ground turkey to the pot and cook, breaking it up with a spoon, until browned. Drain any excess fat.
  4. Stir in the 1/2 teaspoon turmeric powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon chili powder, and 1/4 teaspoon ground black pepper. Cook for 1-2 minutes until aromatic.
  5. Add the 1 can rinsed and drained lentils, 1 can full-fat coconut milk, and 1 cup chicken broth. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 30 minutes, allowing the flavors to meld.
  6. While the Wat simmers, prepare the rice. Combine the 1/2 cup white basmati rice, 1 cup water, and 1/4 teaspoon salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Fluff with a fork.
  7. Taste the Wat and adjust seasoning if needed. Serve hot over the prepared white basmati rice.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

Nutrition (per serving)