60 minutes
A hearty and flavorful stew made with smoked turkey, sweet potatoes, lentils, and kale, perfect for a comforting meal.
tablespoons
Large Onion, finely chopped
each
Celery Ribs, finely chopped
each
Fresh Thyme, minced
teaspoons
Low-Sodium Chicken Broth
0 fl_oz
Smoked Turkey Leg, deboned, skinned, and diced
0 lb
Brown Lentils, picked over and rinsed
0 oz
Sweet Potatoes, peeled and cut into ½-inch cubes
0 lb
Chard, stems removed, leaves chopped
bunch
to taste
to taste
1. Sauté Onions and Celery
Warm a tablespoon of olive oil over medium-high heat in a heavy large saucepan. Add the finely chopped onion and celery, and sauté them until they are almost tender, about five minutes.
2. Add Thyme
Stir in two teaspoons of the minced fresh thyme and continue to cook for about four minutes, or until the onion is nicely browned.
3. Add Broth, Turkey, and Lentils
Pour in the low-sodium chicken broth, followed by the diced smoked turkey and the rinsed brown lentils. Cover the saucepan and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 30 minutes, stirring occasionally.
4. Add Sweet Potatoes
Add the cubed sweet potatoes to the pot and continue simmering for another 12 minutes, or until they are almost tender.
5. Add Greens
Add the chopped kale or chard to the stew and let it simmer for about three minutes, until the greens are wilted.
6. Season and Serve
Season the stew with coarse kosher salt and freshly ground pepper to taste, and stir in the remaining teaspoon of thyme. Taste and adjust the seasoning if necessary. Ladle the stew into warmed bowls and serve immediately.
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