Recipe: Southern Turkey and Lentil Casserole

SOUTHERN TURKEY AND LENTIL CASSEROLE

4 slices bacon, cut into 1/2..inch pieces
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup dried lentils (8 ounces), sorted and rinsed
1 (15 to 16 ounce) can black-eyed peas, rinsed and drained
1 (14 1/2 ounce) can stewed tomatoes with garlic, oregano and basil, undrained
1 (14 1/2 ounce) can chicken broth
1 1/2 cups 1/2-inch cubes cooked turkey or chicken
2 tablespoons chili sauce*
Chopped fresh parsley (optional garnish)

Heat oven to 350 degrees F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.

Cook bacon, carrots and onion in 10-inch nonstick skillet over medium heat 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender.

Stir in lentils. Cook 3 minutes, stirring occasionally. Spoon mixture into baking dish. Stir in black-eyed peas, tomatoes, broth, turkey and chili sauce.

Cover and bake 60 to 70 minutes or until liquid is absorbed. Sprinkle with parsley.

*Ketchup can be used in place of the chili sauce.

Makes 5 servings
From: Recipelink.com
Source: Recipe booklet: Comfort Casseroles, Betty Crocker Recipe Magazine #169, January 2001