Moroccan Turkey Tagine

3 tablespoons olive oil
3 cups sliced onion
3  medium tomatoes, cut into 8 wedges
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground {cinnamon}
3 teaspoons ground {cumin}
 freshly ground {black pepper}
2 cups water
10 sprigs fresh cilantro, plus 2 tablespoons chopped leaves
1 cup dried {lentils}
12 cups washed, ready-to-eat spinach
2 1/4 pounds turkey breast meat, cut into bite-size pieces
Heat oil over high heat in a skillet or casserole dish. Add the onion, tomatoes, turmeric, cinnamon, cumin and salt and black pepper to taste. Cook 2 minutes to release the juices in the dried spices. Add water, cilantro, and lentils.

Bring the water to a simmer, reduce heat to medium, cover, and gently simmer 20 minutes. Add more water if casserole becomes dry.

Remove cilantro sprigs, stir in spinach and turkey, and cook 3 minutes, or until the turkey is cooked and the spinach wilts. Add salt and pepper to taste.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 30 min

Servings: 6

Recipe By: Linda Gassenheimer

From:  Fit & Fast Meals in Minutes
Used with permission of Rodale