Low Sodium Spiced Turkey and Lentil Skillet

Total time1 hr

Prep time15 min

Cook time45 min

Low Sodium Spiced Turkey and Lentil Skillet

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Ingredients

4 servings

2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 lb ground turkey
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 medium carrot, finely diced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp smoked paprika
½ tsp ground ginger
¼ tsp crushed red pepper flakes
1 cup green lentils, rinsed
1 can (14.5 oz) diced tomatoes, with juices
2 cups low-sodium chicken broth
1 cup water
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
2 cups baby spinach
1 tbsp fresh lemon juice
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey and cook, breaking it up with a wooden spoon, until no pink remains and the meat is lightly browned in spots, about 6–8 minutes, reaching an internal temperature of 165°F (74°C). Transfer the turkey to a plate and set aside.
2
Reduce the heat to medium. Add the onion and carrot to the same skillet and cook, stirring occasionally, until the onion is softened and translucent and the carrot has begun to soften, about 5–6 minutes.

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