Eosinophilic Esophagitis Friendly Spiced Turkey and Lentil Skillet
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 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
- 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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