- 1 medium onion, peeled, chopped
- 1 lb ground turkey
- 1/2 lb dried bean
- 2 cups dried lentil
- 6 pcs smaller potato, washed, chopped
- 3 pcs medium sweet potato, washed, chopped
- 1 bunch of celery, chopped
- 4 pcs medium carrot, sliced
- 3-4 cloves garlic
- 1 tsp fajita spice mix
- salt to taste
- water
Instructions:
- If you have a pressure cooker, like an Instant Pot, you can save plenty of time cooking the beans in that. For me it took 40 minutes, to cook them in my Instant Pot. If you have a different pressure cooker, check the manual for times. If you don't have a pressure cooker, it can take 2-4 hours to cook the beans. It depends on the type of bean and whether you presoaked it for 10-12 hours or not. Soaked bean cooks faster. So start the cooking with this and while it's cooking, you can do the rest.
- Preheat a pot on low setting.
- Put the peeled, chopped onion into the pot and slowly soften it.
- Add the ground turkey and stir occassionally, while it gets brownish. Try to separate the clumps.
- Add the washed lentil, the cleaned and chopped potato, sweet potato, celery and carrot. (I don't peel organic potato, sweet potato and carrot. I just wash them.)
- Add enough water to cover all the veggies and turkey.
- Add salt and spices.
- Cook for approx 20-30 minutes.
- When the bean gets ready, add it to the soup.
- Peel the garlic and mince it. Add it to the hot soup.
We ate this for 2 days. I packed the same for the girls for lunch to school. It wouldn't have been enough for the second day, so I cooked and added another portion of carrots and broccoli and some more beans. I told you, it's good to cook more. :)
