- 2 teaspoons canola oil
- 1 1/4 pounds ground turkey
- 1 cup chopped onion
- 1 cup roughly chopped red bell pepper
- 6 cups water
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce
- 1 cup lentils
- 1 cup sliced carrots
- 3/4 cup pearl barley
- 6 cubes chicken bouillon
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- Heat oil in a skillet over medium-high heat. Add turkey, onion, and red bell pepper. Saute until pepper is soft and turkey is no long pink, 6 to 8 minutes.
- Combine water, diced tomatoes, tomato sauce, lentils, carrots, barley, bouillon, salt, Italian seasoning, black pepper, and cayenne pepper in a large pot over medium-high heat. Add the sauteed turkey mixture. Bring to a boil. Reduce heat and simmer, covered, until lentils are tender and flavors are blended, about 1 hour.
06/03/2019
recipepes.com
gail's turkey lentil stew, recipe
PT15M
PT1H
5
455 calories
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