Turkey and Lentil Casserole
This turkey and lentil casserole is wholesome, protein-packed, and baked until bubbly for a comforting, family-friendly dinner.
Ingredients
- ½ lb ground turkey
- ¼ yellow onion, diced
- 3 cloves garlic minced
- ¾ cup uncooked dry lentils
- 4-5 large carrots, chopped
- ¼ cup uncooked white rice
- 4 bouillon cubed
- 4 ½ cups water
- 2 tsp salt
- 2 tsp pepper
- 1 tsp dried Rosemary
- 1 tsp dried thyme
Instructions
- Two large skillet on the stove over medium high heat add the turkey onion and garlic break the turkey up brown it and cook it through.
- Rinse the lentils to clean them in cold water, in a mesh strainer.
- To a slow cooker, add in the turkey, onions, garlic lentils, and the remaining ingredients and stir well.
- Cook on low for 6 to 7 hours, or until the lentils and rice are tender.
Video
Nutrition
Calories: 136kcal | Carbohydrates: 20g | Protein: 12g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 16mg | Sodium: 637mg | Potassium: 396mg | Fiber: 7g | Sugar: 2g | Vitamin A: 6036IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!
This was fantastic! Not the most attractive dish, but that’s all right. It was filling comfort food that was easy 2 prepare. I made a few tweaks: putting the turkey and veggies raw into the crockpot: using 1/2 c brown rice instead of white rice; dicing an entire white onion: using an entire pound of ground turkey: using 2 chicken bouillon cubes.This recipe made a lot so there were lots of leftovers. It was an inexpensive and hands-off dish.
This is one of my favorite winter lunches! I meal prep it in individual servings in the freezer, defrost overnight, then reheat as needed. I always add a little celery, too, when cooking for myself, but the recipe as written is amazing!
This is one of my favorite winter lunches! I meal prep it individual servings in the freezer, defrost overnight, then reheat as needed. I always add a little celery, too, when cooking for myself, but the recipe as written is amazing!