Amys Curried Ground Turkey And Lentil Soup Food

QUICK AND EASY CURRIED TURKEY SOUP

Steps:

• Remove stems from spinach; wash leaves thoroughly, pat dry. Set aside.
• In a large Dutch oven, melt butter or margarine over medium heat. Add onion and cook, stirring frequently, until tender. Add flour and curry powder, stirring until smooth. Cook 3 minutes, stirring constantly. Gradually add broth, stirring until blended.
• Add potato, carrots, celery, parsley, and sage; bring to a boil over medium-high heat, stirring frequently. Cook, stirring constantly, until mixture thickens slightly. Cover, reduce heat, and simmer 15 minutes.
• Stir in spinach, turkey, half and half, salt, and pepper; cover and simmer 10 minutes, stirring occasionally. Adjust spices to taste before serving.

QUICK TURKEY AND LENTIL CURRY

Steps:

• Set the brown Basmati rice cooking as instructions on pack.
• Finely chop the red onions and garlic. Heat the olive oil in a deep frying pan or wok. Fry the onions and garlic until golden.
• Chop the turkey fillets into medium sized chunks and add to frying pan. Fry until golden.
• Add the drained green lentils and cook until their water is mostly evaporated.
• Add the curry paste and tomato puree stirring well.
• Simmer for 10 minutes.
• Serve with rice (and naan bread if you're feeling naughty!), drizzled with natural yoghurt to taste.