- 1 pound organic ground turkey
- 2 carrots
- 2 stems of celery
- quarter cup of a yellow onion
- 1 cup red lentils
- tomatoes in a can with olive oil, garlic, basil, salt, spices) or you can make it yourself
- 4-5 large organic kale stems or other leafy greens if you choose
- organic parsley
- Olive oil
Wash all produce before starting. Then In a large pan over medium-high heat, warm 1 to 2 teaspoons of oil & add the ground Turkey. Season with salt and pepper, and cook until lightly browned but not yet cooked through, 3 to 4 minutes. Transfer to a plate. Do not clean the pot.
While your protein is cooking, prepare the remaining ingredients. Cut the squash in half lengthwise, then cut into half-moons.
Rinse the lentils. Strip the parsley leaves from the stems; set aside for garnish.
When the Turkey is done, place to the side & use the same pot. Add the squash, carrots, celery, onions, season with salt, and cook over medium-high heat, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Add your protein, lentils, can of tomatoes and 2 cups of water or broth. Season with salt and pepper, and bring to a boil, then reduce to a simmer. Cover and cook until the lentils and vegetables are tender and your protein is cooked through, 12-15 minutes.
Working in batches if needed, stir in the kale and cook until just wilted, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the stew to individual bowls, garnish with as much parsley as you like, and serve. Enjoy!!!!!!!