One-Pot Turkey and Lentil Stew with Carrots, Celery, and Spinach

A weeknight-friendly stew that layers browned turkey, tender lentils, and vegetables in a tomato-herb broth. It finishes with spinach and lemon for freshness, making it substantial but not heavy.

By Julienne

Cook time: 35 minutes

Servings: 4

Ingredients

• 10 ml olive oil divided
• 1 piece yellow onion small dice
• 2 piece carrots peeled and cut into 1 cm dice
• 2 piece celery stalks cut into 1 cm dice
• 2 g fine salt divided
• 0.5 g black pepper divided
• 5 ml olive oil divided
• 450 g ground turkey lightly broken up
• 3 piece garlic cloves minced
• 30 g tomato paste
• 2 g dried oregano
• 1 g ground cumin
• 1 g smoked paprika
• 0.5 g red pepper flakes
• 180 g dried brown or green lentils rinsed and picked over
• 400 g canned diced tomatoes with juices
• 900 ml low-sodium chicken broth
• 1 piece bay leaf
• 4 g fine salt divided
• 0.5 g black pepper divided
• 120 g baby spinach torn if large
• 15 ml lemon juice freshly squeezed
• 8 g parsley chopped

Instructions

1. Heat 10 ml of the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery with 2 g of the salt and 0.5 g of the black pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 6 to 8 minutes. The onion looks translucent and the carrots have started to soften.
2. Add the remaining 5 ml olive oil and the ground turkey. Cook, breaking it up with a spoon, until no longer pink and lightly browned, about 5 to 7 minutes. The turkey is mostly browned with no visible raw pink remaining.
3. Stir in the garlic, tomato paste, oregano, cumin, smoked paprika, and optional red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant and the tomato paste darkens slightly. The mixture smells aromatic and the tomato paste has deepened in color.
4. Add the lentils, canned tomatoes with juices, chicken broth, bay leaf, and the remaining 4 g salt and 0.5 g black pepper. Bring to a boil, then reduce to a gentle simmer. The stew is simmering steadily with small bubbles across the surface.
5. Simmer uncovered, stirring occasionally, until the lentils are tender and the stew has thickened, about 20 to 25 minutes. If the pot looks too dry, add a small splash of water as needed; no water is needed unless the stew is sticking or tightening too quickly. The lentils are tender but still hold their shape and the broth has become glossy and stew-like.
6. Stir in the spinach and cook just until wilted, about 1 minute. Remove the pot from the heat, discard the bay leaf, and stir in the lemon juice. The spinach is wilted and the broth tastes brighter after the lemon is added.
7. Taste and adjust with additional salt and pepper only if needed, then serve hot topped with the optional parsley. The stew tastes balanced and the parsley is fresh and bright on top.