Let me tell you about my absolute favorite weeknight lifesaver, this One-Pot Turkey, Brussels Sprouts & Lentil Stew. I’ve probably made this hearty dish at least twice a month for years, ever since my sister (a nutritionist) suggested I try adding lentils to my usual turkey soup. What started as an experiment became our family’s most requested cold-weather meal. The magic? Everything cooks together in one pot, meaning less cleanup, while the lentils and turkey pack serious protein. Even my veggie-resistant kid gobbles up those caramelized Brussels sprouts! After countless batches, I’ve perfected the balance of flavors and textures that make this stew special.
Why You’ll Love This One-Pot Turkey, Brussels Sprouts & Lentil Stew
This stew isn’t just dinner, it’s a little pot of magic that solves all my weeknight problems. Here’s why you’ll keep coming back to it:
- One-pot wonder: From browning turkey to simmering lentils, everything happens in the same pot (hello, easy cleanup!)
- Nutrition powerhouse: Packed with protein from turkey and lentils, plus vitamins from Brussels sprouts
- Weeknight fast: Ready in 40 minutes flat, faster than pizza delivery
- Meal prep hero: Tastes even better the next day as flavors meld
- Kid-approved: The sweetness of caramelized Brussels sprouts wins over picky eaters
Ingredients for One-Pot Turkey, Brussels Sprouts & Lentil Stew
Grab these simple ingredients, I bet most are already in your kitchen! The beauty of this stew is how ordinary ingredients transform into something extraordinary. Here’s what you’ll need:
- 1 lb ground turkey (I prefer 93% lean for best flavor)
- 1 tbsp olive oil (or avocado oil works too)
- 1 onion, diced (yellow or white, whatever’s on hand)
- 2 garlic cloves, minced (fresh is best!)
- 2 cups Brussels sprouts, halved (trim those woody ends first)
- 1 cup dried lentils (rinsed, this helps avoid grittiness)
- 4 cups chicken broth (low-sodium if you’re watching salt)
- 1 tsp dried thyme (or 1 tbsp fresh if you’ve got it)
- ½ tsp salt + ¼ tsp black pepper (adjust to taste later)
See? Nothing fancy, just real food that comes together beautifully. Now let’s get cooking!
Equipment You’ll Need
This stew keeps things gloriously simple; you just need two trusty kitchen tools:
- A large pot (I use my 5-quart Dutch oven, but any heavy-bottomed pot works)
- Wooden spoon (perfect for scraping up those tasty browned turkey bits)
That’s it, no fancy gadgets required!
How to Make One-Pot Turkey, Brussels Sprouts & Lentil Stew
Okay, friends, let’s make some magic happen! This stew comes together in three simple steps. Just follow along, and you’ll have a steaming pot of comfort in no time.
Step 1: Sauté Aromatics
First, heat that olive oil in your pot over medium heat. Toss in the diced onion and minced garlic, you’ll know it’s ready when you get that incredible sizzle. Stir them around for about 3 minutes until they’re soft and fragrant. This is where the flavor foundation starts. Don’t rush it! The onions should look translucent but not browned.
Step 2: Brown the Turkey
Now add your ground turkey, breaking it up with your wooden spoon like you’re playing a delicious game of whack-a-mole. Keep stirring and breaking up clumps for about 5 minutes until no pink remains. Listen for that satisfying sizzle, that’s the sound of flavor developing! You’ll see little browned bits forming on the bottom of the pot; those are gold, my friend.
Step 3: Simmer the Stew
Here comes the easy part! Dump in everything else: Brussels sprouts, lentils, broth, and seasonings. Give it a good stir, scraping up those tasty browned bits from the bottom. Bring it to a lively boil, then reduce the heat to low, cover, and let it bubble away for 20-25 minutes. The lentils should be tender but not mushy when done. Pro tip: Peek at the 20-minute mark, you want the lentils soft but still holding their shape.
See? I told you it was simple. Now grab some bowls, this comforting stew is ready to warm you up from the inside out!
Tips for Perfect One-Pot Turkey, Brussels Sprouts & Lentil Stew
After making this stew more times than I can count, here are my foolproof tips for getting it just right every time:
- Rinse those lentils! I learned the hard way that skipping this step leaves a gritty texture; just swish them in a bowl of water until they run clear.
- Halve sprouts evenly, so they cook at the same rate, nothing worse than some mush while others stay crunchy!
- Don’t peek while simmering; keeping the lid on ensures even cooking and a perfect lentil texture.
- Taste before serving; you might want an extra pinch of salt or thyme at the end.
Trust me, these little tricks make all the difference between good and wow!
Variations & Substitutions
This stew is like your favorite sweater, super cozy but easy to dress up however you like! Here are my go-to swaps when I want to mix things up:
- Swap the protein: Ground chicken works great if you’re out of turkey, or go meatless with extra lentils
- Change the greens: Kale or chopped spinach makes a fine substitute when Brussels sprouts aren’t in season
- Make it creamy: Stir in a splash of coconut milk at the end for a richer broth
- Spice it up: Add a pinch of red pepper flakes if you like a little heat
See? Endless ways to make this stew your own while keeping it simple and delicious! For more ideas on easy meals, check out recipesloop.com.
Serving Suggestions
Oh, the fun part, dressing up this cozy stew! I love tearing off chunks of warm, crusty bread to dunk in the broth (my kids call them “flavor sponges”). For extra richness, grate some Parmesan right over the top just before serving; the nutty cheese melts into the most delicious little pockets. Simple, but oh-so-satisfying!
Storage & Reheating
This stew keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days. Honestly, it tastes even better as flavors mingle. For freezing, portion it out and it’ll stay perfect for 3 months. When reheating, add a splash of broth to loosen it up while warming gently on the stove. Pro tip: those Brussels sprouts stay surprisingly crisp-tender even after reheating!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl (based on my typical ingredients): About 350 calories, 30g protein, and a whopping 10g fiber! Remember, values are estimates and may vary slightly depending on your specific ingredients and brands. But trust me, every spoonful packs serious nutrition!
Common Questions About One-Pot Turkey, Brussels Sprouts & Lentil Stew
Over the years, I’ve gotten so many questions about this stew. Here are the ones that pop up most often from fellow home cooks!
Can I use canned lentils instead of dried?
You absolutely can! Just skip the simmering step and stir in 2 cups of rinsed canned lentils at the very end to warm through. The texture will be softer than dried, but still delicious. (I prefer dried for their firmer bite, though!)
How do I thicken the stew if it’s too watery?
Easy fix! Mash some lentils against the pot side with your spoon; their natural starch thickens the broth beautifully. For extra body, simmer uncovered for 5 extra minutes.
Can I make this vegetarian?
Totally! Swap the turkey for mushrooms or extra lentils, and use veggie broth. The Brussels sprouts still give that hearty, satisfying bite meat-lovers crave.
Will frozen Brussels sprouts work?
They sure do! No need to thaw, just add them straight from the freezer. They’ll take about 5 extra minutes to cook through, so adjust your simmer time accordingly.
For more delicious recipes and cooking inspiration, check out Recipesloop.
One-Pot Turkey, Brussels Sprouts & Lentil Stew
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add the onion and garlic, and cook until softened, about 3 minutes.
- Add the ground turkey and cook until browned, breaking it up with a wooden spoon, about 5 minutes.
- Stir in the Brussels sprouts, lentils, chicken broth, thyme, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
Notes
