Turkey Lentil Stew

Name: Turkey Lentil Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs turkey, chopped; 4 cups turkey broth; 1 onion, chopped; 1/2 cup celery, chopped; 2 cups carrots, sliced; 1 cup lentils, sorted and washed; 2 (14 ounce) cans diced tomatoes; 1 teaspoon salt (or to taste); 1 teaspoon pepper; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon cumin

Eats Now Editorial Team · 909 kcal · Soups & Stews

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Turkey Lentil Stew – a delicious recipe with turkey, turkey broth, onion, celery, carrots, lentils. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 1/2 lbs turkey, chopped
4 cups turkey broth
1 onion, chopped
1/2 cup celery, chopped
2 cups carrots, sliced
1 cup lentils, sorted and washed
2 (14 ounce) cans diced tomatoes
1 teaspoon salt (or to taste)
1 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon cumin

1
Mix all ingredients in a large pot.
2
Bring to a boil.
3
Reduce heat and simmer at least 30 minutes.
4
Longer simmering melds tastes even better.
5
Serve hot.

909

kcal

Calories

Fat

Carbs

126

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lbs turkey, chopped, 4 cups turkey broth, 1 onion, chopped, 1/2 cup celery, chopped, and more.

Yes, Turkey Lentil Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
909 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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