INGREDIENTS

• 3 tablespoons olive oil, divide
• 1 onion, chopped
• 1 tablespoon fresh ginger, minced
• 4 garlic cloves, minced
• 2 Roma tomatoes, seeded and chopped
• 3 celery stalks, chopped
• 1 large carrot, peeled and chopped
• 1 cup dried red lentils, rinsed, soaked for 30
• minutes and drained
• 2 cups chicken broth
• 1 teaspoon black mustard seeds
• 1½ teaspoons cumin seeds
• 1 teaspoon ground turmeric
• ½ teaspoon paprika
• 1 pound lean ground turkey
• 1 Serrano chile, seeded and chopped
• 2 scallions, chopped

Instructions:

1. In a Dutch oven, heat 1 tablespoon of oil over medium heat and sauté onion, ginger and garlic for about 5 minutes. 
2. Stir in tomatoes, celery, carrot, lentils and broth and bring to a boil
3. Reduce the heat to medium-low and simmer, covered for about 30 minutes.
4. Meanwhile, in a skillet, heat remaining oil over medium heat and sauté mustard seeds and cumin seeds for about 30 seconds.
5. Add turmeric and paprika and sauté for about 30 seconds.
6. Transfer the mixture into a small bowl and set aside.
7. In the same skillet, add turkey and cook for about 4-5 minutes.
8. Add Serrano chile and scallion and cook for about 3-4 minutes.
9. Add spiced oil mixture and stir to combine well.
10. Transfer the turkey mixture in simmering lentils and simmer for about 5-10 minutes more.
11. Serve hot.

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