Savory Lentil and Turkey Stew


Savory Lentil Turky StewIngredients

  • 2 tbs. olive oil, divided
  • 1 lb. ground turkey breast 
  • 4 carrots, peeled and sliced
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1-2 tsps. ground coriander seed
  • 1 tsp. dried basil leaves
  • ¼ tsp. freshly ground black pepper 
  • 1 qt (4 cups) water
  • 1 cup green or brown lentils sorted and rinsed (see Note)
  • 1 8 oz. bag baby spinach 
  • 2 tbs. fresh lemon juice


  1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat.  Add ground turkey and cook, stirring until no longer pink in the middle, about 2 minutes. Transfer the turkey to a bowl with a slotted spoon; set aside.
  2. Add remaining 1 tablespoon oil to the pan and heat over medium-low heat. Add onion, carrot, garlic, coriander, basil and pepper and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
  3. Stir in water and lentils, increase heat to medium-high and bring to a simmer. Reduce heat to maintain a simmer. Cover and cook, stirring occasionally, until the lentils are tender, 30 to 35 minutes.
  4. Add the cooked turkey, spinach and return to a simmer. Cook until heated through, 1 to 2 minutes.  Stir in lemon juice just before serving.

Ingredient Note:  French lentils are firmer than brown lentils and can be substituted for the brown lentils.  Find in natural-foods stores and some large supermarkets.

This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.