Tuesday, November 16, 2010

Turkey Lentil Stew

This hearty Crockpot stew recipe came to me as I walked by the roasted chickens at the market. You’re thinking… ‘chicken… I thought you said TURKEY lentil stew… ?’. You’re correct! I glanced at all the roasted chickens and spotted some turkey breasts sitting toward the back of the shelf. For dinner tonight, I had originally planned to make a vegetable lentil stew, but now knew that I needed to try to incorporate some roasted turkey breast with the idea that I would use this recipe after Thanksgiving with the leftovers. I use bay leaves here, but if you don’t have any I think it would still taste fabulous. I highly recommend buying a package as they last a very long time in your pantry in a sealed container. Look for the plastic packages versus the bottled kind as you can save quite a bit of money. This stew freezes nicely. Take it out of the freezer the night before and by the next night you’ll have dinner waiting and ready to be heated in the microwave. This recipe does make a generous amount so if you desire, half it.  If you don't have a Crockpot, see the cook's note at the bottom.  Serve with warm bread, a little green onion and here at our house… we like ours with a bunch of hot sauce!

What You Need:

2 cups green lentils, rinsed and picked through
4 cups roasted and shredded turkey breast (or chicken)
1 – 32 oz box chicken or turkey stock (or broth if unavailable)
1 medium to large brown onion, diced
4 carrots, roughly chopped (about 2 cups)
1 – 28 oz can diced tomatoes
1 large russet potato, diced (about 4 cups)
6 cloves garlic, minced (or to taste)
2 bay leaves (optional)
1/4 tsp kosher salt
½ tsp freshly cracked black pepper

What To Do:

Combine all ingredients in a large Crockpot and set to low for 6 hours. Stir after 3 hours if possible. Serve with freshly baked bread.

This stew serves a crowd.

Bon Appétit!

**Cook’s Note: If you don’t have a Crockpot… Heat 1 Tbs. olive oil in a large heavy bottomed soup pot. Sauté vegetables (except garlic & potato), bay leaves (if using), salt and pepper for about 8-10 minutes over medium/high heat. Once vegetables have softened, add the tomatoes, potato and stock. Simmer over low heat with the lid on until lentils are tender, about 30-40 minutes or until desired consistency.**


Estela @ Weekly Bite said...

I have yet to make a crock pot stew this season! This looks delicious :)

Peggy said...

My crockpot will definitely see this stew in it's near future!

Caitlin at Healthy Tipping Point said...

That does look beautiful :)

What's Cookin' with Mary? said...

Thanks ladies :D It tasted even better the next day, too.


I am so making this!!!!

amanda@seegirlcook said...

mmm, love the beautiful colors! looks amazing.

MegSmith @ Cooking.In.College said...

As the weather is starting to get colder here my crock pot is destined for use in the near future! I love lentils. This is on my list of things to make (with extra veggies and veggie stock of course!)

What's Cookin' with Mary? said...

@ Meg: Looking forward to fall weather also. I am dying to make this ham and bean soup I had been doing some recipe testing on last winter and ran out of time to share. I'm also thinking that a vegetarian stew is in order. Don't you ? :)

Staci (ClickandCookRecipes) said...

This looks lovely! Could you use sweet potatoes instead? Or do they get too mushy in the crockpot? Thanks for sharing!

What's Cookin' with Mary? said...

@ Staci: I haven't tried them myself in this recipe, but I don't see why not. I've used sweet potatoes in many crock pot dishes with great results. No mushy taters! ;0)

Anonymous said...

how much is a crowd? I regularly feed 14-16 people and would love a serving amt attached to this recipe. Thanks.

What's Cookin' with Mary? said...

@ anon: I would say that this recipe serves 6-8 people, depending on how hungry everyone is. For 14-16, I'd double the recipe and use two separate crock pots.