Turkey, Lentil Casserole

• 3 tablespoons cooking oil
• 1 cup chopped onion
• 1 medium green pepper, chopped
• 1 cup sliced mushrooms
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh ginger
• 2 teaspoons ground cumin
• 3 cups cooked turkey, preferably dark meat, cut in one-inch cubes (chicken or leftover meat or sausage may be substituted)
• 4 cups boiling stock or water
• Salt and freshly ground black pepper
• 2 cups dried lentils
• 1/2 cup bread crumbs
• 2 tablespoons butter

1. Heat oil in a heavy two-and-a-half- to three-quart casserole.
2. Add onion and green pepper and saute until tender.
3. Add mushrooms and cook, stirring, until mushrooms are moist.
4. Stir in garlic and ginger and continue to cook several minutes longer.
5. Stir in cumin.
6. Add turkey and one cup of the stock or water and stir gently to combine the ingredients.
7. Season with salt and pepper.
8. Add lentils and remaining stock or water.
9. Bring to a boil, reduce heat, cover and simmer until the lentils are tender, about 45 minutes to one hour.
10. Remove from heat.
11. Preheat broiler.
12. Uncover casserole and sprinkle bread crumbs over the top.
13. Dot with butter.
14. Place under the broiler just until the top is slightly browned.
15. Serve at once.

cooking oil, onion, green pepper, mushrooms, garlic, fresh ginger, ground cumin, turkey, boiling stock, salt, dried lentils, bread crumbs, butter

Taken from cooking.nytimes.com/recipes/6767 (may not work)