Ingredients

• 794g Butterball ground turkey 93/7 (1.75 lb)
• 150g red lentils, dry (~¾ cup)
• 185g jasmine rice, dry (~1 cup)
• 400g canned diced tomatoes (with liquid, 1 can)
• 255g canned corn, drained (1 can)
• 150g yellow onion, diced
• 120g capsicum (bell pepper), diced
• 4 garlic cloves, minced
• 3 cups bone broth
• 2 tsp ground cumin
• 1½ tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp cayenne pepper
• 1½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil or cooking spray

Instructions

1. Heat oil in a large deep skillet or Dutch oven over medium-high. Add turkey and break into crumbles. Cook 6–8 min until no longer pink. Season with salt and pepper. Don’t drain.
2. Push turkey to the sides. Add onion, capsicum, and garlic to the center. Cook 3–4 min until softened and fragrant.
3. Add cumin, smoked paprika, coriander, and cayenne. Stir everything together and cook 1 min until spices are fragrant.
4. Add lentils, rice, diced tomatoes, and bone broth. Stir well. Bring to a boil, then reduce to low and cover tightly.
5. Cook covered 20–22 min until rice is cooked through and lentils have dissolved into the dish. Check at 18 min — add a splash of water and re-cover if needed.
6. Stir in corn. Remove from heat, cover, and rest 5 min. Fluff gently with a fork before serving.

Macros

Whole Dish

Per Serving

522 calories, 45g protein, 12g fat, 62g carbs, 6g fiber, ~4g sugar

Per Ingredient (Whole Dish)

• Ground turkey 794g — 1064 cal · 156p · 57f · 0c · 0 fiber
• Red lentils 150g dry — 537 cal · 39p · 2f · 95c · 16 fiber
• Jasmine rice 185g dry — 609 cal · 12p · 0f · 133c · 2 fiber
• Diced tomatoes 400g — 80 cal · 4p · 0f · 16c · 3 fiber
• Corn 255g — 210 cal · 7p · 2f · 47c · 5 fiber
• Onion + capsicum — 90 cal · 3p · 0f · 21c · 3 fiber
• Bone broth 3 cups — 20 cal · 5p · 0f · 0c · 0 fiber

Total — 2610 cal · 226p · 61f · 312c · 29 fiber