I’ve been on the recipe development hunt to find something that can compete with fan favorite Skillet Ground Turkey Curry with Garbanzo Beans and Dates. None have passed the test…until the Greek ground turkey lentil skillet was born. Both are amazingly good for good reason because they’re easy and quick to make, healthy, super tasty and have perfect balance of flavors.
Since my time is so limited, the recipes that I choose to post here are most certainly some of my favorites. There were two waves of approval with this dish. I knew I had a winner when both girls devoured the ground turkey lentil skillet each and every time I made it. The final approval came when my husband came upstairs to brush his teeth at night. He said, “That turkey thing is really, really, really good!” Obviously someone had a bit of a midnight snack while feeding the doggies their bedtime snacks!
My inspiration for the turkey curry and this Greek turkey lentil skillet came from wanting to quickly throw together a dinner together that used ground turkey (cause it’s easy and healthy) and that wasn’t spaghetti and meat sauce or meatballs. But the standards are high around here. The girls aren’t picky, but they do know what they like. And when I am able to make something healthy that they love, I feel like I’ve won!
I hope you love this one as much as we do. Enjoy the simplicity of this one-pan, balanced 15 minute dinner full of vibrant flavors.
Greek Ground Turkey Lentil Skillet
So all in all, this is a super simple dish. Ground turkey, small green lentils, sheep’s milk feta, spinach and a fabulous spice mixture are what make this all come together. It may seem like the amount of spice mix is too much for the meat, but I assure you, it’s not. Ground turkey needs a good deal of seasoning to eliminate that strange turkey taste and transform it into a flavorful dish.
Your Shopping List
- Ground turkey
- Small green lentils
- Sheep’s milk feta
- Spinach (fresh) or fresh frozen
- Dried spices: ground sage, ground garlic, ground onion, onion flakes, oregano flakes
So let’s get into making this easy dish. You must begin with a HOT pan, preferably a cast-iron skillet. Why? Brown food tastes good! This meal doesn’t require a cast-iron skillet, but it certainly helps to brown the ground turkey. It also adds extra iron to your meals, so it’s a win win! I will always recommend a Le Creuset but if you’re not into spending lots on your cookware, a Lodge will work just as well.
Just prior to the meat being cooked through, add your spice mixture and a bit more oil. Be sure the liquid has been evaporated before adding the spices. This will allow the dried herbs and spices to toast on the bottom of the hot skillet to really develop their flavor. Keep the heat on low to toast the spices without drying out the meat.
Be sure to keep scraping up the browned bits that will stick to the sides of the pan. These lil’ guys are concentrated in flavor and crunch. Before adding the lemon juice, be certain to turn off the heat to keep the bright, fresh burst of lemon alive.
How to serve your greek ground turkey
I love to top it with some halved cherry tomatoes or diced red peppers.
It also makes a fabulous filling for stuffed peppers. They were quite incredible. Here, I actually added caramelized onions to give a bit more richness to offset the pepper. Just fill a pepper and bake in a water bath, covered, for about 30 minutes.
If you tried this recipe, I’d be so appreciative if you would please take the time to rate it!
An I’d love to see your beautiful creation so be sure to tag me on Instagram! @jessaleonanutrition
- 3 Tablespoons Oil, Avocado or other high heat flavorless oil (split 2T + 1T)
- 1 pound Turkey, ground
- 1 recipe for Dried Greek spice mix (below)
- 4 oz Spinach, fresh or fresh frozen (about 2 cups)
- 2 cups Lentils, small green, cooked and unsalted
- ¾ cup Sheep’s milk feta, crumbled
- Juice of 1 lemon
- 1 Tablespoon Sage, ground
- 1 Tablespoon Garlic, granulated
- 1 Tablespoon Onion, chopped/chipped
- 1 Tablespoon Oregano, flaked
- 1.5 teaspoon Onion, granulated
- ¾ teaspoon Salt
- ¼ teaspoon Pepper
- Heat 2 T oil in a hot skillet. Add meat and let sit to brown, breaking it up on occasion to cook through.
- Meanwhile, make Spice Mixture.
- When meat is just about cooked, turn down heat, add 1 T remaining oil and all of the spice mixture. Stir to coat all pieces of ground meat. Let the spice mix sit on the hot pan to toast the seasonings for 1-2 minutes.
- Add spinach and cover to wilt. Stir in to incorporate once cooked down.
- Turn off heat and add lemon juice. Stir.
- Fold in cooked lentils and feta cheese.
- Nutrition Info (1 Serving)
- Kcal 461 | Fat 28g | Sat Fat 12g | Chol 116mg | Sodium 684mg | Carb 20g | Fiber 7g | Sugar 3g | Protein 35g
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