Tomato Turkey, Lentil and Kale Stew
with Parsley and Toasted Pepitas- Sulphites
- Fish
- Soy
- Egg
- Milk
- Peanuts
- Sesame
- Wheat
- Crustaceans
- Tree nuts
- Sulphites
- Mustard
- May contain traces of allergens
- Gluten
- Triticale
Ingredients: Ground turkey • Crushed tomatoes with onion and garlic (tomato paste, water, diced tomatoes, dehydrated onion, salt, dehydrated garlic, sugar, citric acid) • Sweet bell pepper • Mirepoix (onion, carrot, celery) • Red lentils • Kale • Pepitas • White wine vinegar (sulphites) (wine vinegar, potassium metabisulfite) • Herb mix (parsely, thyme) • Garlic • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
Ingredients
250 g
Ground Turkey
56 g
Kale, chopped
½ cup
Red Lentils
(May be present: Fish, Soy, Egg, Milk, Peanuts, Sesame, Wheat, Crustaceans, Tree nuts, Sulphites, Mustard)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
2 unit(s)
Garlic, cloves
113 g
Mirepoix
14 g
Parsley and Thyme
1 unit(s)
Sweet Bell Pepper
1 tbsp
White Wine Vinegar
(Contains: Sulphites May be present: Egg, Fish, Milk, Mustard, Sesame, Soy, Wheat)
28 g
Pepitas
(May be present: Tree nuts, Egg, Peanuts, Sesame, Gluten, Mustard, Milk, Soy, Sulphites)
4.3 g
Italian Seasoning
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
Not included in your delivery
1 tbsp
Oil*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Core, then cut pepper into 1/4-inch pieces.
- Strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Heat a large pot over medium-high.
- When hot, add 1 tbsp (2 tbsp) olive oil, then turkey, garlic, peppers and mirepoix. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.** Season with salt and pepper.
- Add crushed tomatoes, thyme, Italian Seasoning, lentils and 2 1/2 cups (5 cups) water.
- Bring to a boil over high. Once boiling, reduce heat to medium. Cook for 10-15 min, stirring often, until lentils soften. Season with salt and pepper.
- Heat a small non-stick pan over medium.
When hot, add pepitas to the dry pan. Toast for 2-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) - Meanwhile, add kale and vinegar to the stew. Cook for 2-3 min, stirring often, until kale has wilted.
- Divide stew between bowls.
- Sprinkle parsley and toasted pepitas over top.
If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.**
