Prep 15 mins
Cook 30 mins
A very hearty and tasty stew that makes good use of leftover turkey bits. I had these things on hand and tossed them in a pot and it made a great stew that I will make again. You can easily change the vegetables and seasonings to suit your tastes.
- 1 1⁄2 lbs turkey, chopped
- 4 cups turkey broth
- 1 onion, chopped
- 1⁄2 cup celery, chopped
- 2 cups carrots, sliced
- 1 cup lentils, sorted and washed
- 2 (14 ounce) cans diced tomatoes
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper
- 1⁄2 teaspoon crushed red pepper flakes
- 1 teaspoon cumin
- Mix all ingredients in a large pot.
- Bring to a boil.
- Reduce heat and simmer at least 30 minutes.
- Longer simmering melds tastes even better.
- Serve hot.
Surprise! I would classify this as chili. I was a little more in the mood for a curry or I am not sure what, but this was OK. I made the recipe with leftovers from Thanksgiving turkey, with basically the ingredients as shown... except that I used a package of frozen veg mix- onions, carrots, celery, and peppers - rather than the fresh. My tomatoes were crushed rather than diced (which might also have contributed to the chili effect). Very quick and easy to make.