Pumpkin, Barley, Lentil & Turkey Stew (w/ Vegetarian Alternative) Recipe

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1 vote | 1615 views

This dish is so easy to make and it does not take too long either. You can also add carrots, diced mushrooms, and baby spinach to the stew. If you add mushrooms and baby spinach, do so right towards the end before you turn off the heat so that the vegetables doesn't get overcooked.

** If you are vegetarian, you can omit the chicken powder and use vegetable bouillon powder/cube instead (or omit altogether), as well as the meat. You can substitute the meat with firm tofu or more vegetables.

For Feingold Stage 1, simply omit the paprika.

Ingredients

Cost per recipe $1.26 view details

Directions

  1. Melt butter in a pot and add the barley and lentils, stir well and add the spices, mix very well and then add the pumpkin puree and enough water to make puree smooth.
  2. Now add the can of turkey, including the liquid. Separate the turkey meat and bring to boil. Stirring often.
  3. Add more water as needed. When stew comes to a boil, reduce heat to very low and keep an eye on the stew, stir often to prevent it from sticking to the bottom and burning.
  4. Throughout the cooking process, add more water as it is needed until all six cups are used and the barley is cooked through.
  5. It should be very thick by this time. Taste it and if you need to add salt, do so now.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 2023g
Calories 1226  
Calories from Fat 312 25%
Total Fat 35.42g 44%
Saturated Fat 18.04g 72%
Trans Fat 0.0g  
Cholesterol 144mg 48%
Sodium 1413mg 59%
Potassium 1461mg 42%
Total Carbs 180.82g 48%
Dietary Fiber 39.1g 130%
Sugars 10.13g 7%
Protein 53.56g 86%
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