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.

Our recipes 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.