Summer Herb Turkey Stew

A comforting, flavorful stew packed with lean ground turkey, fiber-rich lentils, and summer herbs, simmered in a savory broth for a deeply satisfying and wholesome meal.

• Prep: 15 min
• Cook: 40 min
• Total: 55 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $3.30/serving

Dietary

• High-Fiber
• High-Protein
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Fat
• Low-Saturated-Fat
• Low-Calorie

Tags

• one-pot
• stir-fry
• healthy
• comfort food
• fresh

Ingredients

• 1 pound ground turkey (93% lean)
• 1 cup brown lentils (rinsed)
• 1 can diced tomatoes (undrained)
• 3 cup vegetable broth
• 1 yellow onion (medium, diced)
• 2 carrots (medium, chopped)
• 2 celeries (chopped)
• 2 clove garlic (minced)
• 1 tablespoon olive oil
• 0.75 teaspoon dried thyme
• 0.75 teaspoon dried rosemary
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 2 slice whole wheat bread (crusty)

Instructions

1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
2. Add diced yellow onion, chopped carrots, and chopped celery to the pot. Sauté until vegetables soften slightly, about 5 minutes. Stir in minced garlic, dried thyme, and dried rosemary, cooking for another minute until fragrant.
3. Stir in the rinsed brown lentils, undrained diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender.
4. Season with salt and black pepper to taste. Serve hot, optionally with a slice of whole wheat crusty bread.

Notes

This stew thickens as it cools, so you may want to add a splash of extra broth when reheating. It’s also freezer-friendly for future meals.

Nutrition (per serving)

• Calories: 446
• Protein: 36 g
• Carbohydrates: 48.3 g
• Fat: 12.6 g
• Fiber: 8.3 g
• Sodium: 1287 mg
• Saturated Fat: 2.9 g
• Sugar: 9.3 g
• Cholesterol: 90 mg