Rich Red Lentil and Turkey Stew

A deeply flavorful Indian stew featuring lean ground turkey and nutrient-dense red lentils, simmered in a spiced tomato-coconut broth and served with fluffy basmati rice and a refreshing cucumber salad.

• Prep: 25 min
• Cook: 45 min
• Total: 1 hr 10 min
• Servings: 6
• Cuisine: Indian
• Difficulty: Medium
• Cost: $4.78/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• one-pot
• comfort food
• savory
• spicy
• rich
• healthy

Ingredients

• 1 tablespoon olive oil
• 1.5 pound ground turkey (93% lean)
• 1 yellow onion (large, diced)
• 4 clove garlic (minced)
• 1.5 fresh gingers (grated)
• 2 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 0.5 teaspoon garam masala
• 0.25 teaspoon cayenne pepper
• 2 tablespoon tomato paste
• 1 can crushed tomatoes
• 1.5 cup red lentils (dry, rinsed)
• 4 cup chicken broth (low sodium)
• 1 can coconut milk (full-fat)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cup basmati rice (dry)
• 0.5 cup fresh cilantro (chopped)
• 1 cucumber (diced)
• 2 Roma tomatoes (diced)
• 0.5 red onion (small, thinly sliced)
• 1 lime (halved)

Instructions

1. Dice the yellow onion. Mince the garlic cloves. Grate the fresh ginger. Chop 1/2 cup fresh cilantro. Dice the cucumber and Roma tomatoes, and thinly slice 1/2 small red onion for the salad.
2. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain any excess fat.
3. Add the diced yellow onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and grated fresh ginger, cooking for another 1 minute until fragrant.
4. Stir in 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon turmeric, 1/2 teaspoon garam masala, and 1/4 teaspoon cayenne pepper. Cook for 30 seconds until fragrant.
5. Add 2 tablespoons tomato paste and cook for 1 minute. Stir in the 28 ounce can crushed tomatoes, 1 1/2 cups red lentils, and 4 cups low sodium chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
6. While the stew simmers, cook 2 cups basmati rice according to package directions, typically by combining 2 cups rice with 3 cups water and a pinch of salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer for 15-18 minutes until water is absorbed and rice is tender. Fluff with a fork and stir in 1/4 cup chopped fresh cilantro.
7. Stir in the 13 1/2 ounce can full-fat coconut milk. Season the stew with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste. Simmer for another 5-10 minutes to allow flavors to meld.
8. In a medium bowl, combine the diced cucumber, diced Roma tomatoes, and thinly sliced red onion. Squeeze the juice of 1/2 lime over the salad and toss with a pinch of salt and a sprinkle of black pepper.
9. Ladle the hot stew over the cilantro basmati rice. Garnish each serving of stew with the remaining 1/4 cup chopped fresh cilantro and serve with the refreshing cucumber and tomato salad on the side.

Notes

This stew can be made ahead and improves in flavor overnight. Store leftovers in an airtight container for up to 3 days.

Nutrition (per serving)

• Calories: 772
• Protein: 43.4 g
• Carbohydrates: 98.3 g
• Fat: 22.6 g
• Fiber: 9.3 g
• Sodium: 1367 mg
• Saturated Fat: 10.8 g
• Sugar: 13.5 g
• Cholesterol: 90 mg