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Categories:
unsalted butter onions carrots celery garlic low-sodium bay leaf thyme green lentils turkey brown rice parsley balsamic vinegar ground pepper
Viewed: 54 - Published at: 2 years agoIngredients
- 1 1/2 tablespoons unsalted butter
- 1/2 cup chopped onions
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 1 clove peeled garlic, minced
- 4 cups low-sodium turkey stock, preferably homemade (can sub chicken stock)
- 1 bay leaf
- 2 teaspoons sprigs fresh thyme or 1/2 teaspoon dried
- 1/2 cup dried green lentils
- 1 1/2 cups chopped cooked turkey (can sub cooked chicken)
- 1 1/2 cups cooked mixed brown rice (or any cooked rice of choosing)
- 2 teaspoons dried parsley (or a handful of chopped fresh, if you have it on hand)
- 2 teaspoons balsamic vinegar
- Ground pepper and Mrs. Dash or salt, to taste
Method
- In a Dutch oven or soup pot, melt the butter over medium high heat. Add the onions, carrots, and celery and cook until the vegetables are starting to soften, about 7 to 10 minutes. Add the garlic and cook a minute more.
- Next add in the turkey (or chicken) stock, bay leaf, thyme, and lentils. Cover and bring to a boil.
- Once boiling, reduce heat to low and simmer with cover on for 45 minutes.
- Uncover and stir in turkey and cooked rice, and continue simmering until lentils are tender, about 15 more minutes. Remove the bay leaf and thyme sprigs, then add the parsley and balsamic vinegar. Taste test, then add ground pepper and Mrs. Dash or salt, to taste. Serve with crusty bread.
