LENTIL SOUP WITH TOMATO AND TUSCAN KALE
This warming soup is chock-full of fiber and vegetable goodness. "It's made of lentils and dark-green leafy vegetables, and that's a great thing for your body," says New York City chef Marco Canora, from whose cookbook A Good Food Day this recipe is taken. "To have health and wellness," he says, "the best thing you can do is cook for yourself, because you control the fats and salts and you are cooking with whole foods."
Provided by Marco Canora
Categories appetizer
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- For the lentils: Remove the outer layers from the head of garlic and cut off about 1/4 inch of the stem end to expose the cloves. Add the lentils to a large pot and cover them by 2 inches with water. Add the onion, carrots, celery, bay leaf, the head of garlic and a couple of pinches of salt. Bring the lentils to a boil over high heat, reduce the heat to a simmer and cook until the lentils are creamy and tender, about 40 minutes.
- Remove and discard the onion, carrots, celery, bay leaf and garlic. Using an immersion blender, puree about one-third of the lentils and return them to the pot. (Or scoop one-third of the lentils into a standard blender and puree, then add back to the pot.)
- For the soffrito: In a food processor, combine the red onion, carrots, celery, rosemary and thyme and pulse until the vegetables are minced. Add the mixture to a separate large soup pot along with the olive oil. Turn the heat to high and fry the vegetables, stirring occasionally, until they soften and color slightly, 10 to 12 minutes. Add the tomato paste, canned tomatoes with their juice, and a couple pinches of salt to the soffrito and stir. Reduce the heat to medium-high and cook for 10 minutes. Add the kale and another pinch of salt, stirring to coat the leaves. Reduce the heat to medium and cook for 10 minutes, until the kale is soft.
- Add the lentils into the pot of vegetables and stir. Add about 2 cups water, a little at a time, to thin the soup (it can be more or less water, depending on the level of thickness you prefer). Increase the heat to high and bring to a boil. Reduce the heat and simmer for about 30 minutes to allow the flavors to come together. Taste and add salt, if needed. Serve with black pepper, Parmesan and a drizzle of olive oil.
GROUND TURKEY PASTA BAKE (HEALTHY CASSEROLE)
Ground Turkey Pasta Bake is a healthy casserole made with ground turkey meat, whole wheat pasta, kale, and a light sprinkling of bubbly melty cheese. This is an easy restaurant-quality dinner made with kitchen staples!
Provided by Olena Osipov
Categories Casserole
Time 45m
Number Of Ingredients 19
Steps:
- Cook pasta al dente as per package instructions, undercooking by 4 minutes. Drain, reserving 1 cup of pasta water, and set aside. Preheat oven to 350 degrees F and spray 9 x 13 baking dish with cooking spray.
- In the meanwhile, preheat large skillet on medium heat and add olive oil. Add onion and garlic, sauté for 2 - 3 minutes, stirring occasionally. Add oregano, rosemary, basil, pinch of red pepper flakes, salt and pepper. Cook for 30 seconds, stirring a few times. Add ground turkey and cook for another 5-7 minutes, breaking meat into pieces and stirring occasionally.
- Add tomato sauce, honey, balsamic vinegar and pasta water. Stir, bring to a boil and simmer for 2 minutes. Add kale and stir to combine.
- Now add cooked pasta and stir to combine more.
- Transfer half of the mixture in previously prepared baking dish and sprinkle with 1 cup cheese. Add remaining pasta meat mixture and sprinkle with remaining 1 cup cheese. Cover with foil and bake for 20 minutes.
- Remove from the oven, let stand for 10 minutes, garnish with parsley and serve hot. With a glass of red wine. OMG, so good!
Nutrition Facts : Calories 348 kcal, Sugar 6 g, Sodium 489 mg, Fat 9 g, SaturatedFat 4 g, Carbohydrate 39 g, Fiber 5 g, Protein 28 g, Cholesterol 48 mg, ServingSize 1 serving
TURKEY SAUSAGE AND LENTIL SOUP
This recipe was given to me by my son, Chris, and we have it several times during the winter months. -Kathy Mazur, Sarasota, Florida
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (3-3/4 quarts).
Number Of Ingredients 15
Steps:
- In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes; remove with a slotted spoon., In same pot, saute onion, celery and carrot until tender, 4-6 minutes. Add garlic and seasonings; cook and stir 1 minute. Stir in sausage, lentils, tomatoes and broth; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 30-40 minutes, stirring occasionally. Remove bay leaf., Transfer 5 cups soup to a blender; cool slightly. Cover; process until smooth. Return to pot; heat through. If desired, top servings with yogurt and parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 639mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
TURKEY LENTIL CHILI
Make and share this Turkey Lentil Chili recipe from Food.com.
Provided by kwlabear
Categories Lentil
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Saute Onion and Pepper Using either Olive oil or Pan Spray; Remove from heat Brown Turkey, then add spices, onion and pepper, tomatoes, sauce and lentils.
- Simmer about 1 hour or until done.
- Add Water as needed to keep Chili from sticking to bottom of pan.
TUSCAN FUSILLI WITH GROUND TURKEY, LENTILS AND KALE
Steps:
- 1. Combine lentils and water in a saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer gently for 20-25 mintes or until tender, but not mushy. Remove from heat, season with 1/2 tsp salt and set aside. 2. Meanwhile, heat 2 tbsp olive oil in a large heavy skillet or saucepan over medium-high heat. Add onions and cook, stirring constantly, for 1 minute. Reduce heat to low. Cover and cook stirring occasionally, for 15 or 20 minutes, or until onions are soft and moist. Uncover and increase heat to medium. Stir in remaining salt, garlic and rosemary. Cook, stirring frequently, for 5 - 7 minutes or until golden brown. 3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add kale and bring back to a boil. Boil gently for 5 minutes or until tender, but not soft and mushy. Using a slotted spoon or tongs, remove kale to a collander. Rinse with cold water to stop the cooking and drain well. Cover the pot of water to keep it boiling. 4. Add pasta to water and boil, stirring once, for about 7 minutes. Reserve 1 cup pasta cooking water and then drain the pasta. Rinse pasta with cool water and drain well. 5. While pasta is cooking, heat remaining olive oil in a skillet over medium-high heat. Add ground turkey and reduce heat to medium. Cook, stirring constantly and breaking up any clumps, for 5-8 minutes or until meat is browned with no pink inside. Stir in nutmeg and set aside. 6. Add lentils and their cooking liquid to the onions in the skillet. Using kitchen scissors, cut boiled kale into smaller pieces as you add it to the skillet. Add cooked pasta and enough reserved cooking water to keep pasta and vegetables moist. Increase heat to high. Cook, stirring constantly, until pasta is mixed in and heated through. 7. Using a slotted spoon to allow meat to drain, transfer the meat to pasta and vegetables.
CRISPY TUSCAN KALE
Provided by Anne Burrell
Time 40m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 250 degrees F.
- Remove the tough lower stems of the kale. Toss the kale generously with olive oil, salt and crushed red pepper.
- Lay the dressed leaves in a single layer on a sheet tray (use more than one if you need to!) and place in the oven. Roast the kale or until the leaves are crispy, 30 to 35 minutes.
- Serve as a snack or side dish.
QUICK TURKEY AND LENTIL CURRY
Make and share this Quick Turkey and Lentil Curry recipe from Food.com.
Provided by giuseppe.amesbury
Categories Curries
Time 30m
Yield 2 dishes, 2 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1238.2, Fat 12.6, SaturatedFat 2.2, Cholesterol 78.4, Sodium 164.4, Carbohydrate 189.4, Fiber 65, Sugar 9.5, Protein 90.3
1-POT TUSCAN-STYLE BEEF & LENTIL SOUP
Steps:
- Heat a large pot over medium heat. Once hot, add oil. Let heat 30 seconds. Then add onion and a healthy pinch each salt and pepper and sauté until soft and translucent (~ 4 minutes), stirring frequently. Then add garlic and red pepper flake and sauté 1 minute more.
- Add beef or bison and use spoon to break into small pieces. Then season with another healthy pinch each salt and pepper. Stir and cook until meat is browned (~4-5 minutes).
- Add tomato paste and stir to combine. Then add diced tomatoes (with their juices), broth, dried basil, and dried oregano and stir. Add (drained) beans or lentils (both from canned*), season with another pinch salt and pepper, and stir.
- Once simmering, reduce heat to low, cover, and cook for about 10-15 minutes to allow the flavors to meld. Then taste and adjust flavor as needed, adding more red pepper flake for heat, tomato paste for tomato flavor / depth of flavor, salt and pepper to taste, or dried herbs to taste.
- Add kale and one final pinch each salt and pepper, then stir. Cover and cook for a few minutes more, or until kale is wilted and green.
- Serve hot as is, or garnish with fresh minced parsley, vegan parmesan cheese, and red pepper flake (all optional).
- Store cooled leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Thaw from frozen before reheating. Reheat in the microwave or on the stovetop in a saucepan or pot over medium heat (covered) until warmed through. Add more broth or water as needed to thin.
Nutrition Facts : ServingSize 6 servings, Calories 271 kcal, Carbohydrate 18.2 g, Protein 20.4 g, Fat 12.8 g, SaturatedFat 4.4 g, TransFat 0.57 g, Cholesterol 46.87 mg, Sodium 820 mg, Fiber 4.8 g, Sugar 4.5 g, UnsaturatedFat 6.1 g
GAIL'S TURKEY LENTIL STEW
A warming stew with ground turkey and lentils that's low in fat. I like to serve this with a nice whole grain roll or bread.
Provided by gkampff
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h26m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oil in a skillet over medium-high heat. Add turkey, onion, and red bell pepper. Saute until pepper is soft and turkey is no long pink, 6 to 8 minutes.
- Combine water, diced tomatoes, tomato sauce, lentils, carrots, barley, bouillon, salt, Italian seasoning, black pepper, and cayenne pepper in a large pot over medium-high heat. Add the sauteed turkey mixture. Bring to a boil. Reduce heat and simmer, covered, until lentils are tender and flavors are blended, about 1 hour.
Nutrition Facts : Calories 251.3 calories, Carbohydrate 30.1 g, Cholesterol 42.3 mg, Fat 6.2 g, Fiber 9.9 g, Protein 19.3 g, SaturatedFat 1.4 g, Sodium 1053.3 mg, Sugar 4.8 g
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