Turkey, Red Lentil & Pepper Pot

Per serving

Calories

545

Protein

43 g

Carbs

64 g

Fat

13 g

Fibre

22 g

Vitamins and minerals, % of a day’s needs

• Iron70%
• Vitamin D1%
• B1246%
• Zinc53%
• Magnesium47%
• Omega-321%
• Folate72%
• Calcium18%
• Potassium41%
• Vitamin C234%
• Riboflavin42%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 100 g Turkey mince (lean)
• 150 g Cooked red lentils
• 130 g Bell pepper
• 150 g Canned tomatoes
• 80 g Fresh spinach
• 60 g Onion
• 2 Garlic cloves
• 1 tsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Smoked paprika
• 0.5 tsp Aleppo pepper flakes
• 1 tbsp Lemon juice
• 1 tsp Salt
• 150 ml Water

Method

1. 1

   Dice the 60g of onion, slice the 2 cloves of garlic and cut the 130g of bell pepper into 2cm squares. Everything after this happens in one pot.

2. 2

   Warm 1 tsp olive oil in a deep pot over medium-high heat, add the 100g of turkey mince and cook for 5 minutes, breaking it up, until no pink is left and some of it has caught brown on the base.

3. 3

   Add the diced onion and the pepper squares and cook over medium heat for 4 minutes, until the onion is translucent and the pepper edges have softened.

4. 4

   Stir in the sliced garlic, 1 tsp ground cumin, 1 tsp smoked paprika and 0.5 tsp Aleppo pepper flakes and cook over medium heat for 1 minute, until they smell toasted and the garlic has lost its raw edge.

5. 5

   Add the 150g of cooked red lentils, the 150g of canned tomatoes, 150ml water and 1 tsp salt. Bring to a boil over high heat, then drop to low and simmer for 8 minutes, until the pot thickens enough to hold a spoon-track for a second.

6. 6

   Fold in the 80g of fresh spinach over low heat for 2 minutes, until it has collapsed, then take the pot off the heat and stir through 1 tbsp lemon juice.