Recipes
Ingredients
- ¾ cup red lentils
- 12 ounces lean ground turkey
- 1 large onion, diced, about 1 ½ cups
- 4 cloves garlic, minced
- 2 cups water
- 1, 6-ounce can of tomato paste
- 1, 14.5-ounce can of diced tomatoes
- 2 teaspoons coconut aminos
- 2 tablespoons chili powder
- 1 teaspoon Worcestershire sauce
- 4 to 5 dashes hot sauce, optional
- 3 whole-grain buns, each side toasted
- Place lentils in a bowl, cover with water and soak for 20 minutes. Drain and set aside.
- Brown turkey in a large skillet, then add onion and garlic and cook briefly until softened. Add the soaked lentils and remaining ingredients and bring to a simmer for about 25 minutes or until the liquid is reduced to a juicy, slightly thick consistency.
- Serve atop a toasted bun (open-face style).
Cooking Tip
- Toasting the bun improves the texture. Toast one in a dry cast iron or non-stick skillet, under a broiler, or in a toaster oven.
Chef's Narrative
This recipe is both nutritious and delicious, and did we mention fast and kid-friendly too!
Recipe Substitutions
To make gluten-free, replace wheat bun with whole-grain gluten-free bun.
Nutrition Facts:
Total Calories Per Serving: 250, Total Fat: 6g, Saturated: 1.5g, Trans Fat: 0g, Iron: 4mg, Sodium: 350mg, Potassium: 908mg, Carbohydrate: 30g, Dietary Fiber: 10g, Protein: 21g
Allergens:
Wheat, Fish
Cooking Tip
Chef's Narrative
This recipe is both nutritious and delicious, and did we mention fast and kid-friendly too!
Recipe Substitutions
To make gluten-free, replace wheat bun with whole-grain gluten-free bun.
Nutrition Facts:
Total Calories Per Serving: 250, Total Fat: 6g, Saturated: 1.5g, Trans Fat: 0g, Iron: 4mg, Sodium: 350mg, Potassium: 908mg, Carbohydrate: 30g, Dietary Fiber: 10g, Protein: 21g
Allergens:
Wheat, Fish
|
Ingredients
|
Other recipes you might like
