One-Pot Turkey & Lentil Orzo Skillet

A quick an healthy dish for the evening. Nutritional Info (approx. per serving): Calories: 356 kcal Protein: 40.5g Fat: 3.3g Carbs: 36.9g Fibre: 6.1g ----------------------------------- Meal Prep Advice: This will last for up to 6 months but best to eat within 3 months. To reheat I use the microwave, although you could use the over/air fryer. I also defrost overnight, but you could do it from frozen but the texture usually isn't as good in my opinion. I place a single portion in a microwave-safe dish, add 1–2 tablespoons of water for the orzo, cover and heat for 2–3 minutes, stirring halfway through to ensure even heating. If doing this from frozen you will need to do this for longer than 3 minutes. Keep checking until it is piping hot. ---------------------------------------

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Step 1

In a large non-stick skillet over medium-high heat, brown the turkey mince until fully cooked.

Step 2

Add the onion and garlic, cooking until softened.

Step 3

Stir in the orzo and drained lentils. Pour in the broth and bring to a simmer. Cover and cook for about 10–12 minutes until the orzo is tender and most liquid is absorbed.

Step 4

Create a slurry by mixing 1 tbsp of cornflour with 2 tbsp of cold water or a little of the hot broth. Stir this into the skillet during the last 2 minutes of cooking to create a silky, thick sauce.

Step 5

Final Touch: Fold in any fresh greens like spinach until wilted.