Name: Lentil and ground turkey skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 1/4 cup red lentils, rinsed; 3/4 red bell pepper, diced; 1/2 medium yellow onion, diced; 2 cloves garlic, minced; 1 cup reduced-sodium chicken broth; 1 tsp extra virgin olive oil; 2 tbsp fresh parsley, chopped; 1/4 tsp salt; 1/4 tsp black pepper; 1 tsp lemon juice; 1/2 tsp smoked paprika

Nutrition

Per serving

446 calories

Protein: 50g; 44% of calories
Carbs: 44g; 39% of calories
Fat: 9g; 17% of calories

Instructions

Prep 15 min · Cook 20 min

Heat the oil in a 10-inch skillet over medium-high heat. Add the ground turkey and cook for 5 minutes, breaking it apart with a spoon. If the meat begins to stick or scorch, add a splash of the chicken broth. Done when opaque in the center, 165°F.
Add the onion, red bell pepper, garlic, and smoked paprika to the skillet. Cook for 4 minutes, stirring often, until the vegetables soften and the spices are fragrant.
Stir in the rinsed lentils, chicken broth, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Check the skillet at 12 minutes; if the liquid is gone but the lentils are still firm, add a splash of water and continue cooking. Done when lentils are tender and liquid is absorbed.
Remove the skillet from the heat. Stir in the lemon juice and fresh parsley. Taste and add a pinch more salt only if needed before plating.

Nutrition

Ingredients

Instructions

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