Prep Time: 30 minutes

Cooking Time: 25 minutes

Feeds: 8 people, easily

 

1 kg.               fresh turkey, boneless, skinless

2 tbsp.            smoked paprika

1 tbsp.            chili powder (chipotle if you can find it)

4 tbsp.            canola oil

4 ea.                chorizo sausage

1 ea.                red pepper, large dice

1 ea.                yellow pepper, large dice

½ ea.              red onion, large dice

2 cups                        corn kernels, fresh if you can

3 cloves         fresh garlic, minced

2 cups                        red lentils

¼ cup             tomato paste

3 lt.                 chicken stock, low sodium if you can

2 tbsp.            fresh basil, chopped

1 tbsp.            fresh oregano

1 tbsp.            fresh thyme

TT                   S&P

 

• Cube the turkey into 1” cubes
• Place the chorizo sausage into a pot of water and bring to a simmer
• Let simmer 5-6 minutes, drain, place in ice bath to cool
• Cut the sausages into medallions
• Heat a large sauté pan to high heat
• In a bowl, combine the turkey, smoked paprika, chili powder and seasoning, stir thoroughly to season evenly
• Lightly oil the pan, and sear the turkey in the pan to brown, do not overcrowd the pan
• Once browned, remove from pan, drain fat and set aside
• Repeat with chorizo medallions
• Repeat with vegetables, adding the
• Place the tomato paste in the pan and stir around to lightly brown
• Deglaze the pan with about a cup of chicken stock
• Now, place the turkey, chorizo and vegetables in a large pot and pour the tomato paste drippings over top
• Add the remaining chicken stock and bring to a simmer
• Once simmering, add the red lentils and continue to simmer until the lentils are soft and cooked through, about 15-20 minutes
• Add the fresh herbs, adjust the seasoning, and simmer another 5 minutes