- 1/2 cup red lentils
- 1 cup water, or as needed
- cooking spray
- 3 carrots, minced
- 1 medium onion, minced
- salt and ground black pepper to taste
- 1 (16 ounce) package ground turkey
- 1/2 red bell pepper, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 1 (6 ounce) can tomato paste
- 1 (6 ounce) can tomato sauce
- 1 cup white wine
- 1 tablespoon Italian seasoning
- 3 dashes Worcestershire sauce
- 1/2 (16 ounce) package spaghetti
- Place lentils in a saucepan with water to cover and bring to a simmer. Cover and cook until lentils are tender, adding more water if necessary, about 30 minutes
- Spray a large nonstick skillet with cooking spray and place over medium heat. Add carrots, onion, and a pinch of salt. Cook, stirring often, until softened, 3 to 5 minutes. Push vegetables to the sides of the pan. Cook turkey in the center of the pan, breaking it up with a spoon until browned and dry, about 5 minutes. Mix turkey in with the vegetables.
- Stir red bell pepper and garlic into the skillet; cook until softened, about 3 minutes. Add diced tomatoes, tomato paste, and tomato sauce; mix to combine. Stir in the cooked lentils. Add wine; if necessary, thin sauce with water. Add Italian seasoning and Worcestershire sauce; season sauce with salt and pepper.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Combine cooked pasta and sauce.
09/24/2019
recipepes.com
fast turkey bolognese, recipe
PT15M
PT1H
5
455 calories
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