I have 3 different types of lentils in my pantry and use them regularly. They cook in about 30 minutes and are very versatile. Sometimes though, I want to serve a meal that practically prepares itself. While I am not a big proponent of canned soups, there are a couple I will occasionally use. Campbell’s Lentil Soup is one of them. It’s seasoned well and makes a great base for soups and stews. Here is one of my go-to recipes when I want to do zero chopping and measuring.
Quick and Easy Turkey-Lentil Stew
1 lb. ground turkey breast
1 tbsp. Canola oil, I just eyeball it
2 small cans Campbell’s Lentil Soup
16 oz jar of roasted Salsa Verde
1 15 oz can petite diced tomatoes
1-2 cups water, as needed to get to desired consistency
1 Parmesan cheese rind – optional*
1/2 cup shredded cheese – optional – I used Asiago because it’s what I had, but Feta would be good too
salt and pepper, as desired
Brown ground turkey in Canola oil in large pot. Add all remaining ingredients except shredded cheese. Cook 20-30 minutes, although if you cook it longer it will thicken up nicely. Garnish stew with cheese if desired. Delicious and easy.
*I buy Parmesan cheese rinds from Kroger, in the deli section, and freeze until needed.