1 large or 2 small apples (unpeeled), grated on the large holes of a box grater
1 large tomato, chopped
1 bell pepper, diced
11⁄2 cups dried red or black lentils, or a combination of both
One 14 oz can coconut milk
2 1⁄2 cups turkey or poultry stock
2 cups cooked chopped turkey
Salt and pepper to taste
Optional
2 Tbsp fresh lemon or lime juice
Optional Garnishes
1⁄4 cup seeds, chopped nuts, or toasted coconut
6–8 dollops of plain yogurt
2 Tbsp chopped cilantro, mint, or basil
Directions
In a large saucepot over medium-high heat, add the oil and then add the cayenne, cumin, coriander, turmeric, and garam masala. Stir the spices until toasted and fragrant, about 1 minute.
Stir in the onion, garlic, and ginger and cook until softened, 3 to 5 minutes.
Add the apple, tomato, bell pepper and lentils and stir to coat in oil and spices.
Add the coconut milk and stock and bring to a boil. Reduce the heat to a simmer, stirring occasionally, until the mixture is thick and mushy, 20 to 25 minutes.
Add in cooked turkey to heat through then season with salt, pepper, and lemon juice, if using. Serve with garnishes, if desired.
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