Turkey and Red Lentil Tomato Skillet with Eggs
This turkey and red lentil skillet is made in one pan and brings together lean turkey mince, tomato sauce, spinach, and eggs. As the lentils cook, they thicken the sauce, and the eggs make each serving extra filling. Each portion has 44.5g of protein, so it’s a great choice for lunch or dinner. You can also make it ahead and add the eggs just before serving.
Nutrition
- Calories 381kcal 73kcal
- Fat 7.4g 1.4g
- Carbs 32.3g 6.2g
- Protein 44.5g 8.6g
- Fibre 5.9g 1.2g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
I like how the red lentils melt into the tomato sauce, making it thick and comforting without any cream or flour. I also like cooking the eggs straight in the pan rather than separately. With the turkey, spinach and a little spice, it makes a really satisfying meal from fairly basic ingredients, which is exactly the sort of dinner I tend to come back to.
Tips and Variations
- Add diced red or yellow pepper with the onion for extra sweetness and colour.
- Replace the spinach with chopped kale, allowing it a few extra minutes to soften.
- Use smoked paprika for a deeper, slightly smoky tomato sauce.
- Add a little more sriracha or a pinch of chilli flakes for extra heat.
- Scatter over chopped parsley or coriander just before serving.
- Serve with a green salad or steamed vegetables for a lighter side.
- Add wholemeal bread if you would like something to scoop up the sauce.
Meal Storage
Let the turkey and lentil mixture cool completely, then put it in an airtight container and store it in the fridge for up to 3 days. For the best texture, keep it without the eggs and cook them fresh when you’re ready to eat. Make sure to reheat the turkey and lentil mixture well before serving.
Freezer tips
For best results, freeze only the turkey and lentil mixture without the eggs. Place it in freezer-safe containers and store for up to 3 months.
Defrost the mixture in the fridge overnight before reheating. Warm it gently on the stove or in the microwave until it’s hot all the way through.
Frequently Asked Questions
Yes. Prepare the turkey and lentil mixture, leave it to cool, then store it in an airtight container in the fridge for up to 3 days. For the best texture, cook the eggs fresh when reheating the dish.
Yes, the turkey, lentil and tomato mixture freezes well for up to 3 months. Freeze it without the eggs, then defrost it thoroughly in the fridge and add freshly cooked eggs before serving.
Yes, but green lentils take longer to cook and keep a firmer texture. You may also need to add more liquid. Yellow split lentils are a closer substitute, although their cooking time can still vary.
The lentils should be soft and no longer firm in the centre. They will begin to break down slightly and thicken the tomato sauce as they cook.
Yes, it can work well as a family meal. Reduce or leave out the sriracha when cooking for younger children, season lightly and make sure the eggs are cooked to your preferred level.
Closing Note
This one-pan meal is a warm, filling option for lunch or dinner, with soft lentils, tomato-rich turkey mince and eggs cooked right in the sauce. If you’re looking for a different way to use turkey mince, try this simple turkey mince with green beans.
- 💪 High Protein
- 🪶 Low Fat
- 🌓 Partially Freezer Friendly
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