Turkey Lentil Ragout Food

LENTIL AND VEGETABLE RAGOUT (KORMA)

Steps:

• Put the lentils and turmeric in a deep pot. Add 3 cups of water and bring to a boil. Cook lentils, gently simmering, partially covered, until cooked but still hold their shape, about 30 minutes. Stir a few times during cooking to ensure the lentils are not sticking to the pan and burning. Add more water if necessary. Add squash, tomatoes, onions and curry powder and mix well. Cook for 10 minutes or until the vegetables and lentils are tender. Stir in the nuts and salt; cover and set aside. Heat the ghee or oil in a small frying pan over medium-high heat until hot. Add cumin and cook until the spice turns several shades darker. Add asafetida and crushed pepper. Let spices sizzle for a minute then put the entire contents of the pan over the lentil-vegetable mixture. Add coriander and stir just a few times to mix lightly. Garnish with lemon wedges and serve with deep fried balloon bread.
• Heat stick of butter in a small saucepan over low-heat until fully melted, 5 minutes. Increase heat and cook the butter until all its moisture evaporates and the milk solids turn brown, and the clear fat will turn golden amber, about 5 minutes. Strain the clear fat usli ghee into a jar.

LENTIL RAGOUT - FRENCH PUY LENTIL SIDE DISH

Steps:

• Heat olive oil in a large saucepan over medium heat.
• Sauté garlic, carrot and onion until softened - around 5 minutes.
• Cook off tomato paste: Add tomato paste, bay leaf and thyme. Cook 2 minutes.
• Add lentils, simmer 15 minutes: Add lentils, stock, salt and pepper. Stir, bring to simmer, then lower heat and simmer without a lid for 15 minutes until the lentils are soft (don't let them overcook so they become mushy!).
• Season: Stir through parsley. Taste and add more salt or pepper if needed. Serve!

TURKEY LENTIL RAGOUT

Steps:

• Preheat oven to 350º.
• Meatballs: In a bowl, combine the turkey, bread crumbs, half the garlic, 3 Tsp of mint, parsley, paprika, cumin, cloves, cayenne, the 3/4 teaspoons salt and the 1/2 tsp black pepper. Mix well. Divide the mixture into 24 equal portions and form each into a meatball. Place on a baking sheet (cover with foil to speed clean up) and bake for 10 minutes. Remove from oven and set aside.
• Meanwhile, remove and discard any damaged lentils or stones. Rinse the lentils. Set aside. (Soaking lentils in water will speed up their cooking time. If you do, drain them before cooking).
• In a large saute pan over medium heat, warm the olive oil. Add the onion, carrot and the remaining garlic and saute, stirring until the onion is soft, about 10 minutes. Add the lentils, 1 cup of the reserved tomato juice and the chicken stock and simmer gently, uncovered, until the lentils are tender, about 20 minutes longer. Keep tasting the lentils to make sure they are cooked enough.
• Chop enough tomatoes to measure 1 cup; reserve the remaining tomatoes for another meal. Add the meatballs and chopped tomatoes to the lentils and simmer for 15 minutes. Season to taste with salt and pepper, or increase the heat by adding more cayenne (or hot paprika if you have some).
• Ladle into bowls, garnish with remaining 5 Tblsps of mint (or parsley) and serve.

LENTIL RAGOUT

Steps:

• In a 3-quart saucepan over medium heat, heat oil and cook onion and garlic together for 7 to 8 minutes.
• Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer 20 minutes.
• Slice turnips in half and cut carrots into 2-inch lengths. Cut green onions into 1-inch pieces.
• Add turnips and carrots to saucepan and cook 10 minutes.
• Add peas and green onions and cook for 5 minutes more.

TURKEY RAGù

Steps:

• Heat a large skillet over medium-high heat. Add the pancetta and cook, stirring, until golden and most of the fat has rendered, 2 to 3 minutes. Transfer with a slotted spoon to a paper towel-lined plate.
• Add the oil to the skillet. Stir in the carrot, celery, onion, garlic and bay leaf. Cook, stirring, until the vegetables are soft and a little golden in spots, about 7 minutes. Scrape the mixture onto a plate.
• Add the turkey to skillet and cook, breaking up meat with a fork, until golden and cooked through, 7 to 10 minutes. Return pancetta and vegetables to the pan. Season with salt and pepper. Pour in the wine; cook, scraping up any browned bits from the bottom of the skillet, until it is mostly evaporated. Add the crushed tomatoes. Reduce heat to medium-low and simmer for 10 minutes. Stir in the butter until melted. Taste and adjust seasonings, if necessary. Serve over pasta, topped with a dollop of ricotta.