Pregnancy Friendly Thai-Inspired Ginger-Lime Turkey & Lentil Stew
Total time1 hr
Prep time20 min
Cook time40 min
5.0(25)
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 stalk lemongrass, tough outer layers removed, tender inner stalk minced
- 1 tbsp red curry paste
- 1 tsp ground turmeric
- 1 lb ground turkey
- 1 cup red lentils, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes
- 2 tbsp fish sauce
- 2 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- 2 cups baby spinach
- salt and pepper, to taste
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic, ginger, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute. Watch closely — the garlic can brown quickly.
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