A Hearty Winter Dinner: Lentils and Turkey

by The American Institute for Cancer Research

Lentils with Carrots, Onions and Turkey - Makes 6 servings, 1 cup per serving.

1 cup brown lentils, rinsed
2 celery stalks, washed and thinly sliced
1/2 cup thinly sliced onion
1 bay leaf
1 whole clove
1 clove garlic, peeled
2 cups water
1 1/2 cups sliced carrots (1/2-inch slices)
12 ounces boneless, skinless roasted turkey breast, cut into bite-size pieces
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, for garnish

In a medium-size pan, cover the lentils, celery, onion, bay leaf, clove and garlic with 2 cups water. Bring to a boil, reduce the heat and simmer, covered for 15 minutes.

Add carrots and cover again. Cook until the lentils are tender, a total of 30 to 45 minutes. Stir occasionally and add more water if necessary.

Once lentils are tender, drain, remove the bay leaf, garlic and clove. Stir in the roasted turkey pieces. Season the with salt and pepper and garnish with chopped parsley. Serve immediately.

Per serving: 210 calories, 2.5 g total fat (<1 g saturated fat), 22 g carbohydrate, 24 g protein, 6 g dietary fiber, 130 mg sodium.