Slow cooker curry lentil and turkey stew. Hearty and warm, protein packed, curried tomato based with onions, kale and celery. Gluten Free and Dairy Free.
Equipment
- Pressure Cooker or slow cooker
Ingredients
- 2 cups water
- 1 can diced tomatoes low sodium
- 1 cup Red lentils rinsed
- 2 cups kale stem removed, finely chopped
- 1 cup celery finely chopped
- 1 cup white onion chopped
- 3 garlic cloves diced
- 2 tablespoon curry powder
- 1 tsp pink salt fine grain
- 1 pound ground turkey extra lean
Instructions
- Pour water into your slow cooker and turn on low heat.
- Prepare kale, onion, celery, garlic. Open can of tomatoes. Add these ingredients to the water as you go.
- Rinse red lentils in a strainer then add to the slow cooker as well.
- Stir in salt and curry powder.
- Close lid and cook for 8 hours on low heat (or 4 hours on high heat).
- With 30 minutes left on slow cooker timer, scoop two cups of stew into s blender. Blend and pour back into slow cooker. This gives a more creamy base to the stew.
- Prepare turkey. Put ground turkey on frying pan, cook until not pink. Make sure you chop with your spatula as you cook to get the "ground" turkey. Once finished, drain any excess water in the pan and then add to slow cooker. Close lid and let it cook for another 15 minutes.
- Serve right away! Enjoy!
Notes
Store in sealed container in fridge for up to 5 days. Make sure you allow stew to cool before putting in fridge.