Ingredients:

2 Cups – BD Red Lentils (Bin 1027)

3 Large Sweet Potato Chopped in medium cubes

½ Vidalia onion Chopped

3 Carrots Chopped

3 BD Bay leaves

2 Tablespoons BD Garlic Olive Oil

2 Tablespoons BD Vindaloo Curry Spice

½ Bunch Chopped Cilantro

1-2 16oz boxes of Chicken stock or Veggie Stock

Chopped Left over Holiday Roasted Turkey or Turkey Tenderloins cut into cubes

Salt to taste

In a large heavy bottom pot add garlic oil and chopped onion, carrot and sweet potato. Sautee until slightly soft. Add the Vindaloo seasoning to the veggies. Cook for 2 minutes stirring constantly. Add the red lentils to the pot and stir. Add chopped Turkey. Next add the broth to the pot. The lentils will absorb into the lentils as they cook down. Start with 1 box of stock and keep adding more as the lentils absorb the liquid. After you use the 2 boxes of stock if more liquid is needed add water to loosen up the stew if needed. Add salt to taste and the bay leaves and simmer on low for 45 minute.

Serves 6