Slow Cooker Spicy Harissa Turkey and Lentil Stew
Equipment
- Slow Cooker
- Skillet
- Cutting Board
Ingredients
- 1 lb ground turkey
- 1 cup dried brown lentils, rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 tablespoons harissa paste
- 1 (14.5 oz) can diced tomatoes
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- Greek yogurt, for serving
Instructions
- Heat a skillet over medium heat and cook the ground turkey until it is no longer pink, breaking it up as it cooks. Drain any excess liquid and transfer the turkey to the slow cooker.
- Add the rinsed lentils, diced onion, diced carrots, minced garlic, harissa paste, diced tomatoes, chicken broth, cumin, salt, and pepper to the slow cooker.
- Stir everything together until the harissa and spices are evenly distributed.
- Cover and cook on low for 7 to 8 hours or on high for 4 hours, until the lentils are tender and the stew has thickened.
- Taste and adjust salt or pepper if needed. Ladle into bowls and top each serving with a spoonful of Greek yogurt and a sprinkle of chopped cilantro.
Notes
If your harissa is very spicy, start with one tablespoon and add more at the end. The stew thickens as it sits, so stir in a splash of broth when reheating leftovers. It stores well in the fridge for up to four days and freezes nicely for up to two months.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Skillet, Cutting Board
Cuisine: Mediterranean
Equipment: Slow Cooker, Skillet, Cutting Board