Ingredients
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 oz), sorted, rinsed
1
can (15 oz) black-eyed peas, drained, rinsed
1
can (14.5 oz) Italian-style stewed tomatoes, undrained
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
1 1/2
cups 1/2-inch cubes cooked turkey or chicken
2
tablespoons chili sauce
Chopped fresh parsley, if desired
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, cook bacon, carrots and onion 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 with foil; bake 1 hour to 1 hour 10 minutes or until liquid is absorbed. Sprinkle with parsley.
