Quick-Cooked Turkey and Red Lentil Skillet

Quick-Cooked Turkey and Red Lentil Skillet

A robust skillet meal featuring lean ground turkey and red lentils, simmered with spinach and bell peppers in a savory herb broth.

Dietary

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Ingredients

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the 1/2 yellow onion and 1 bell pepper; sauté for 3-4 minutes until softened.
  2. Add the 1 pound ground turkey to the skillet, breaking it apart with a spoon. Cook for 5-7 minutes, until browned. Drain any excess fat.
  3. Stir in the 2 cloves garlic, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Cook for 1 minute until fragrant.
  4. Add the 1 cup rinsed red lentils and 2 cups water or salt-free chicken broth. Bring to a simmer, then reduce heat, cover, and cook for 10-12 minutes, or until lentils are tender.
  5. Stir in the 4 cups spinach and cook for 1-2 minutes until wilted.
  6. While cooking the skillet, prepare 1 1/2 cups quick-cook quinoa according to package directions.
  7. Serve the turkey and lentil skillet with the cooked quinoa.

Notes

Red lentils are ideal for this dish as they cook very quickly. Ensure to drain any excess liquid if the skillet becomes too saucy after the lentils are tender.

Nutrition (per serving)