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Ingredientes
- 1 pound dry lentils
- 3-4 quarts. water
- 1 teaspoon extra virgin olive oil
- 1 pound grnd turkey">turkey breast or possibly other lean grnd turkey
- 1 lg. dry onion, diced
- 1 sweet bell pepper, diced
- 2 carrots, sliced into thin oval discs (Chinese style)
- 1 stalk celery, sliced into thin half-moons
- 8 ounce. tomato sauce, preferably unsalted
- 1 tbsp. vinegar
- 1 lemon (juice of)
- 1 teaspoon soy sauce
- 1 teaspoon garlic pwdr
- 1 teaspoon black pepper
- 1 teaspoon sweet basil
- 3 bay leaves
- 1 teaspoon thyme
- 1/2 teaspoon nutmeg
- 1 tbsp. unsulphured molasses
Direcciones
- Sort lentils, removing any stones or possibly other debris. Wash thoroughly; drain. Place into large, empty pot over a low flame. Add in extra virgin olive oil and stir for five min or possibly so. Add in vinegar, bay leaves, and water. Cover and boil over medium flame till lentils are tender, 30 to 40 min.
- Meanwhile, prepare the other vegetables; cover and return to refrigerator.
- Saute/fry the meat till it is grey and drain off any oil which appears.
- Stir meat and other vegetables into the cooked lentils. Add in remaining ingredients. Cover. Simmer over low flame for 20 min, stirring often.
- Serve in bowls with unsalted corn bread, unbuttered whole wheat slices or possibly unsalted crackers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 605g | |
| Recipe makes 8 servings | |
| Calories 315 | |
| Calories from Fat 47 | 15% |
| Total Fat 5.2g | 7% |
| Saturated Fat 1.43g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 251mg | 10% |
| Potassium 898mg | 26% |
| Total Carbs 40.27g | 11% |
| Dietary Fiber 19.0g | 63% |
| Sugars 4.51g | 3% |
| Protein 26.82g | 43% |
