High-protein turkey and lentil stew

A warming high-protein turkey and lentil stew with lentils, turkey breast and root veg. A very high-protein, warming dinner with fibre from the lentils and vegetables.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 450 kcal per serving
• Protein: 55 g
• Fat: 9 g
• Carbs: 38 g

Ingredients

• 300g turkey breast
• 150g lentils
• 500ml vegetable stock
• 2 carrots
• 1 onion
• 1 tbsp olive oil
• 1 tsp turmeric

Method

You’ll need: saucepan · chopping board · knife · ladle

1. Use red lentils. Cut the turkey breast into bite-sized pieces.
2. Peel the carrots and onion and cut both into small dice.
3. Heat the olive oil in a saucepan and brown the turkey with the onion over a high heat.
4. Add the carrots, lentils and turmeric and fry everything briefly.
5. Pour in the vegetable stock, put a lid on and let the stew simmer gently over a low heat for 20 minutes, until the lentils are soft.

Good to know

When it's cold in the evening, you want food that warms you up and fills you up. This stew brings plant and animal protein together in one pot.

Swaps

Red lentils → Puy-style lentils (though these need about 20 minutes longer to cook).

Cooking tips

Red lentils fall apart as they cook. If you want more texture, add them 5 minutes later.

Storage

Lentil stews often thicken a lot overnight. Just add a splash of water when you reheat it the next day.

Allergens

Contains celery (in most shop-bought vegetable stock). Lactose-free.

Dairy-free recipes