Turkey-Lentil Casserole with Broccoli and Parmesan

A deeply satisfying Italian-style bake featuring savory seasoned ground turkey, tender brown lentils, broccoli, and melted mozzarella in crushed herb tomato sauce.

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 6
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.53/serving

Dietary

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

Tags

• bake
• one-pot
• comfort food
• savory
• rich

Ingredients

• 2 pound ground turkey (lean 93/7)
• 1.5 cup brown lentils (rinsed)
• 1 can crushed tomatoes
• 6 cup broccoli florets (chopped)
• 1 yellow onion (diced)
• 6 clove garlic (minced)
• 2 cup chicken broth
• 2 tablespoon olive oil
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper (ground)
• 1 cup mozzarella cheese (shredded)
• 0.5 cup Parmesan cheese (grated)

Instructions

1. Preheat the oven to 375°F. In a large saucepan, bring 3 cups of water to a boil, add the brown lentils, reduce heat, cover, and simmer for 20 minutes until just tender; drain thoroughly.
2. While lentils simmer, heat olive oil in a large deep skillet over medium heat. Add the diced yellow onion and minced garlic, sautéing for 4 minutes until softened and fragrant.
3. Add the ground turkey, 1 teaspoon of the salt, 1/4 teaspoon of the black pepper, dried oregano, and dried basil. Cook for 7 to 8 minutes, breaking up the meat with a wooden spoon, until browned and cooked through to 165°F.
4. Stir in the crushed tomatoes, chicken broth, the drained brown lentils, chopped broccoli florets, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Simmer together for 5 minutes.
5. Transfer the entire mixture to a large 9x13-inch baking dish. Top evenly with the shredded mozzarella cheese and grated Parmesan cheese.
6. Bake uncovered for 20 minutes until the cheese is bubbly and lightly browned at the edges. Rest for 5 minutes before portioning.

Notes

Reheats exceptionally well. Divide leftovers into individual containers for Thursday and Friday dinners.

Nutrition (per serving)

• Calories: 638
• Protein: 54.9 g
• Carbohydrates: 53.2 g
• Fat: 24.4 g
• Fiber: 12.7 g
• Sodium: 1641 mg
• Saturated Fat: 8.9 g
• Sugar: 10.7 g
• Cholesterol: 147 mg