Best 3 Turkey Lentil Ragout Recipes

Embark on a culinary journey to savor the delectable Turkey Lentil Ragout, a symphony of flavors that dances on your palate. This hearty and wholesome dish is a delightful fusion of protein-packed turkey, earthy lentils, and an array of aromatic spices. Simmered to perfection in a rich and flavorful broth, the tender turkey and lentils intertwine, creating a harmonious balance of textures. As you delve deeper into this culinary masterpiece, discover variations that cater to diverse preferences. Delight in the classic Turkey Lentil Ragout, a timeless recipe that embodies the essence of this dish. For a vegetarian twist, explore the Lentil Ragout, a symphony of lentils, vegetables, and herbs that delivers a satisfying and nutritious meal. And for those seeking a quick and easy option, the Instant Pot Turkey Lentil Ragout offers a convenient and flavor-packed solution.

Let's cook with our recipes!

LENTIL RAGOUT

Lentil Ragout image

From the local paper. Any lentil can be substituted for this dish. The green lentils hold their shape better. Haven't tried it yet, but it looks like the carrots may come out pretty crisp. I would probably cut them smaller and cook them longer, since I don't like crunchy cooked vegetables.

Provided by WI Cheesehead

Categories Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 onions, diced
4 garlic cloves, minced
2 cups green lentils, washed and drained
4 cups vegetable broth or 4 cups water
1/2 cup fresh parsley, chopped
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon coarse salt
1/2 teaspoon pepper
12 baby turnips, about 1 1/2 inches in diameter
12 small carrots
6 green onions
2 cups shelled peas or 2 cups frozen peas

Steps:

In a 3-quart saucepan over medium heat, heat oil and cook onion and garlic together for 7 to 8 minutes.
Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer 20 minutes.
Slice turnips in half and cut carrots into 2-inch lengths. Cut green onions into 1-inch pieces.
Add turnips and carrots to saucepan and cook 10 minutes.
Add peas and green onions and cook for 5 minutes more.

TURKEY RAGù

Turkey Ragù image

Here, ground turkey is simmered with chopped tomatoes, red wine and pancetta into a rich and hearty meat sauce. Use dark meat if you can find it. It's more flavorful and richer than ground breast.

Provided by Melissa Clark

Categories dinner, easy, weekday, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

2 ounces pancetta, diced
3 tablespoons extra virgin olive oil
1 carrot, chopped small
1 small celery stalk, chopped
1/2 onion, peeled and chopped
2 garlic cloves, finely chopped
1 bay leaf
1 pound ground dark-meat turkey
1 teaspoon coarse kosher salt
1/4 teaspoon black pepper
1/3 cup red wine
1-14 1/2-ounce can crushed tomatoes
2 tablespoons unsalted butter
1 pound pasta, cooked
Fresh ricotta

Steps:

Heat a large skillet over medium-high heat. Add the pancetta and cook, stirring, until golden and most of the fat has rendered, 2 to 3 minutes. Transfer with a slotted spoon to a paper towel-lined plate.
Add the oil to the skillet. Stir in the carrot, celery, onion, garlic and bay leaf. Cook, stirring, until the vegetables are soft and a little golden in spots, about 7 minutes. Scrape the mixture onto a plate.
Add the turkey to skillet and cook, breaking up meat with a fork, until golden and cooked through, 7 to 10 minutes. Return pancetta and vegetables to the pan. Season with salt and pepper. Pour in the wine; cook, scraping up any browned bits from the bottom of the skillet, until it is mostly evaporated. Add the crushed tomatoes. Reduce heat to medium-low and simmer for 10 minutes. Stir in the butter until melted. Taste and adjust seasonings, if necessary. Serve over pasta, topped with a dollop of ricotta.

Nutrition Facts : @context http, Calories 554, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 20 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 543 milligrams, Sugar 5 grams, TransFat 0 grams

TURKEY LENTIL RAGOUT

Turkey Lentil Ragout image

I got this recipe from a Williams-Sonoma cookbook and I love it because it is hearty but not fatty, extremely flavorful, and easily adaptable to large crowds -- not to mention unique, delicious and healthy! You can substitute any meat for the turkey. I'm not a mint lover so I usually do a little more parsley than mint. Don't let the length of the recipe fool you...it's mostly just spices. Serve this when you want to impress company while making an easy meal!

Provided by Gina Farina

Categories Stew

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 lb ground turkey (uncooked)
1 cup fresh breadcrumb (unseasoned)
4 garlic cloves
8 tablespoons chopped of fresh mint
2 tablespoons chopped fresh Italian parsley
1 teaspoon paprika
3/4 teaspoon ground cumin
1/2 teaspoon ground cloves
1/4 teaspoon cayenne pepper
3/4 teaspoon salt, plus salt to taste
1/2 teaspoon fresh ground black pepper, plus more to taste
1 cup dried brown lentils, rinse and drained
1/4 cup extra virgin olive oil
1 small yellow onion, diced to 1/4-inch pieces
1 small carrot, peeled and cut into 1/4-inch pieces
4 cups chicken stock
1 (14 ounce) can plum tomatoes, drained with juice reserved (Roma)

Steps:

Preheat oven to 350º.
Meatballs: In a bowl, combine the turkey, bread crumbs, half the garlic, 3 Tsp of mint, parsley, paprika, cumin, cloves, cayenne, the 3/4 teaspoons salt and the 1/2 tsp black pepper. Mix well. Divide the mixture into 24 equal portions and form each into a meatball. Place on a baking sheet (cover with foil to speed clean up) and bake for 10 minutes. Remove from oven and set aside.
Meanwhile, remove and discard any damaged lentils or stones. Rinse the lentils. Set aside. (Soaking lentils in water will speed up their cooking time. If you do, drain them before cooking).
In a large saute pan over medium heat, warm the olive oil. Add the onion, carrot and the remaining garlic and saute, stirring until the onion is soft, about 10 minutes. Add the lentils, 1 cup of the reserved tomato juice and the chicken stock and simmer gently, uncovered, until the lentils are tender, about 20 minutes longer. Keep tasting the lentils to make sure they are cooked enough.
Chop enough tomatoes to measure 1 cup; reserve the remaining tomatoes for another meal. Add the meatballs and chopped tomatoes to the lentils and simmer for 15 minutes. Season to taste with salt and pepper, or increase the heat by adding more cayenne (or hot paprika if you have some).
Ladle into bowls, garnish with remaining 5 Tblsps of mint (or parsley) and serve.

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your ragout. Look for organic, locally-sourced ingredients whenever possible.
Don't skimp on the spices: The spices in this recipe add a lot of flavor, so don't be afraid to use them generously. You can also adjust the amount of spices to your own taste.
Cook the lentils until they are tender: Overcooked lentils will become mushy, so be careful not to overcook them. Cook them until they are just tender, but still hold their shape.
Don't crowd the pan: When browning the turkey, don't crowd the pan. This will prevent the turkey from browning evenly and will make it more likely to steam instead of brown.
Simmer the ragout for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the ragout, the better it will taste.
Serve with your favorite sides: Turkey lentil ragout can be served with a variety of sides, such as rice, pasta, or mashed potatoes. You can also serve it with a side salad or a crusty bread.

Conclusion:

Turkey lentil ragout is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. This recipe is a great way to use up leftover turkey, but it can also be made with ground turkey. So next time you're looking for a quick and easy meal, give this turkey lentil ragout recipe a try.