Turkey Lentil Casserole Recipes

SOUTHERN TURKEY AND LENTIL CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, cook bacon, carrots and onion over medium heat 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in lentils. Cook 3 minutes, stirring occasionally.
• Spoon mixture into baking dish. Stir in black-eyed peas, tomatoes, broth, turkey and chili sauce.
• Cover with foil; bake 1 hour to 1 hour 10 minutes or until liquid is absorbed. Sprinkle with parsley.

TURKEY LENTIL STEW

Steps:

• Mix all ingredients in a large pot.
• Bring to a boil.
• Reduce heat and simmer at least 30 minutes.
• Longer simmering melds tastes even better.
• Serve hot.

TURKEY, LENTIL CASSEROLE

Steps:

• Heat oil in a heavy two-and-a-half- to three-quart casserole. Add onion and green pepper and saute until tender. Add mushrooms and cook, stirring, until mushrooms are moist. Stir in garlic and ginger and continue to cook several minutes longer.
• Stir in cumin. Add turkey and one cup of the stock or water and stir gently to combine the ingredients. Season with salt and pepper.
• Add lentils and remaining stock or water. Bring to a boil, reduce heat, cover and simmer until the lentils are tender, about 45 minutes to one hour. Remove from heat.
• Preheat broiler. Uncover casserole and sprinkle bread crumbs over the top. Dot with butter. Place under the broiler just until the top is slightly browned. Serve at once.

LENTIL CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread lentils into a shallow 2-quart baking dish. Pour water over lentils. Add tomatoes, carrots, green bell pepper, mushrooms, onion, celery, parsley, and garlic to lentil mixture. Cover dish with aluminum foil.
• Bake in the preheated oven until lentils are tender, 1 1/2 to 2 hours. Remove aluminum foil and sprinkle Cheddar cheese over casserole; bake until cheese is melted, about 5 minutes more.

TURKEY-LENTIL CHILI

Steps:

• Bring lentils and vegetable broth to a boil in a large pot over high heat. Reduce heat to medium, and simmer for 10 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the garlic, onion, celery, and sausage; cook and stir until the sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook 5 minutes more.
• Stir the sausage mixture into the simmering lentils. Continue simmering until the lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.