Dondon Developments

One-Pot Turkey & Red Lentil Skillet

Prep time: 15 min
Cook time: 40 min
Servings: 5
A hearty one-pot turkey skillet with red lentils and gold potatoes simmered in chicken bone broth with carrots and peppers. The lentils melt into a thick, stew-like sauce and the potatoes carry the carbs — no rice needed. Protein-forward and macro-friendly for a cut.

Ingredients

Instructions

  1. Coat a large Dutch oven or deep skillet with cooking spray and heat over medium-high. Add onion, carrot, and potato; sauté 7–8 min until onion softens and potatoes start to color.
  2. Add garlic, cumin, and smoked paprika; stir 30 seconds until fragrant.
  3. Push veg aside, add ground turkey. Break up and brown 6–8 min until no longer pink. It will render enough fat to brown without added oil.
  4. Stir in red lentils, bone broth, salt, and pepper. Bring to a boil, then reduce to a simmer.
  5. Cover and simmer 22–25 min, stirring occasionally, until lentils and potatoes are tender and the sauce thickens. If it gets too thick before everything is tender, add a splash of water. Add capsicum in the last 8 min so it keeps some bite.
  6. Taste, adjust salt. Rest 5 min, then portion into 5 containers.

Macros

Whole Dish

Field Amount
Calories 3,088
Protein 284 g
Fat 65 g
Carbs 348 g
Fiber 57 g

Per Serving

618 cal / 57g protein / 13g fat / 70g carbs / 11g fiber

Per Ingredient Whole Dish