Moroccan turkey, lentil and vegetable stew!

So you're after some comfort food but you don't want it to lay heavy on your waistline? Well you've come to the right place!

This lentil stew can be served with or without the meat depending on your preference.

Ingredients (makes 4 servings)

-1 tablespoon olive oil

-1 yellow onion, finely chopped

-1 clove garlic, minced

small piece of fresh ginger, grated

-2 carrots, finely cubed

-1/2 teaspoon ground coriander

-1/2 teaspoon ground cumin

-1/4 teaspoon ground turmeric

-1/4 teaspoon ground cinnamon

-1 medium sized eggplant, cubed

-100g green beans, chopped

-100g button mushrooms, chopped

-5-6 tomatoes, chopped

-100g green lentils (or any lentil you prefer

-300g turkey breast, cubed

250ml - 500ml vegetable stock

pinch of freshly grounded black pepper

 1. Heat olive oil in a large pan. Cook the turkey through. Add onion, garlic, ginger and carrots. Cook for a few minutes, then add the spices and a splash of vegetable stock. Cook for a further few minutes.

2. Add the rest of the ingredients. Start with just 250ml of vegetable stock and add more when necessary during cooking. Cook the stew for 30-40 minutes or until all the vegetables and the lentils are fully cooked.

Serve with any other veg you fancy! Put any leftovers in Tupperware in the freezer and just defrost and heat up when you fancy more!

I will be enjoying my leftovers with some spicy baked tempeh sticks at work this week :-) (recipe soon to be added)

Macros per serving: 175cals 9g carbs 30g protein

Enjoy :-) x