Tuscan Fusilli With Ground Turkey Lentils And Kale Recipes

LENTIL SOUP WITH TOMATO AND TUSCAN KALE

Steps:

• For the lentils: Remove the outer layers from the head of garlic and cut off about 1/4 inch of the stem end to expose the cloves. Add the lentils to a large pot and cover them by 2 inches with water. Add the onion, carrots, celery, bay leaf, the head of garlic and a couple of pinches of salt. Bring the lentils to a boil over high heat, reduce the heat to a simmer and cook until the lentils are creamy and tender, about 40 minutes.
• Remove and discard the onion, carrots, celery, bay leaf and garlic. Using an immersion blender, puree about one-third of the lentils and return them to the pot. (Or scoop one-third of the lentils into a standard blender and puree, then add back to the pot.)
• For the soffrito: In a food processor, combine the red onion, carrots, celery, rosemary and thyme and pulse until the vegetables are minced. Add the mixture to a separate large soup pot along with the olive oil. Turn the heat to high and fry the vegetables, stirring occasionally, until they soften and color slightly, 10 to 12 minutes. Add the tomato paste, canned tomatoes with their juice, and a couple pinches of salt to the soffrito and stir. Reduce the heat to medium-high and cook for 10 minutes. Add the kale and another pinch of salt, stirring to coat the leaves. Reduce the heat to medium and cook for 10 minutes, until the kale is soft.
• Add the lentils into the pot of vegetables and stir. Add about 2 cups water, a little at a time, to thin the soup (it can be more or less water, depending on the level of thickness you prefer). Increase the heat to high and bring to a boil. Reduce the heat and simmer for about 30 minutes to allow the flavors to come together. Taste and add salt, if needed. Serve with black pepper, Parmesan and a drizzle of olive oil.

TURKEY-LENTIL CHILI

Steps:

• Bring lentils and vegetable broth to a boil in a large pot over high heat. Reduce heat to medium, and simmer for 10 minutes.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the garlic, onion, celery, and sausage; cook and stir until the sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook 5 minutes more.
• Stir the sausage mixture into the simmering lentils. Continue simmering until the lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.

TUSCAN FUSILLI WITH GROUND TURKEY, LENTILS AND KALE

Steps:

• 1. Combine lentils and water in a saucepan. Bring to a boil over medium-high heat. Reduce heat and simmer gently for 20-25 mintes or until tender, but not mushy. Remove from heat, season with 1/2 tsp salt and set aside. 2. Meanwhile, heat 2 tbsp olive oil in a large heavy skillet or saucepan over medium-high heat. Add onions and cook, stirring constantly, for 1 minute. Reduce heat to low. Cover and cook stirring occasionally, for 15 or 20 minutes, or until onions are soft and moist. Uncover and increase heat to medium. Stir in remaining salt, garlic and rosemary. Cook, stirring frequently, for 5 - 7 minutes or until golden brown. 3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add kale and bring back to a boil. Boil gently for 5 minutes or until tender, but not soft and mushy. Using a slotted spoon or tongs, remove kale to a collander. Rinse with cold water to stop the cooking and drain well. Cover the pot of water to keep it boiling. 4. Add pasta to water and boil, stirring once, for about 7 minutes. Reserve 1 cup pasta cooking water and then drain the pasta. Rinse pasta with cool water and drain well. 5. While pasta is cooking, heat remaining olive oil in a skillet over medium-high heat. Add ground turkey and reduce heat to medium. Cook, stirring constantly and breaking up any clumps, for 5-8 minutes or until meat is browned with no pink inside. Stir in nutmeg and set aside. 6. Add lentils and their cooking liquid to the onions in the skillet. Using kitchen scissors, cut boiled kale into smaller pieces as you add it to the skillet. Add cooked pasta and enough reserved cooking water to keep pasta and vegetables moist. Increase heat to high. Cook, stirring constantly, until pasta is mixed in and heated through. 7. Using a slotted spoon to allow meat to drain, transfer the meat to pasta and vegetables.

GARLIC LENTILS WITH KALE

Steps:

• Heat olive oil in a pot over medium heat. Cook red onion in hot oil until browned, 7 to 10 minutes.
• Pour lentils into the pot with onion; add enough water to cover the lentils by 2 to 3 inches. Bring the water to a boil and reduce heat to medium-low.
• Stir tomato paste, garlic, brown sugar, and paprika into the lentil mixture to integrate the paste smoothly into the liquid; bring to a simmer and cook until the lentils are tender, about 1 hour.
• Stir kale into the lentils, reduce heat to low, and cook until the kale is tender, 10 to 15 minutes; season with salt and freshly ground black pepper.