Family Lentil, Turkey and Zucchini Bake with Dill Yogurt Potato Cloud

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a large baking dish with 1 teaspoon of the olive oil.

2. 2

   Place the dry brown lentils and water in a medium saucepan. Bring to a boil, reduce the heat, and simmer for 22 to 25 minutes until tender but not mushy. Drain any excess liquid and set aside.

3. 3

   Meanwhile, cook the potatoes in salted water for 15 to 18 minutes, until very tender. Drain well and mash with the butter, plain Greek yogurt, half of the fresh dill, 60 g (1/2 cup) of the shredded mozzarella cheese, 1/2 teaspoon salt, and a little black pepper. Keep the potato cloud warm.

4. 4

   Heat the remaining olive oil in a large skillet over medium heat. Add the yellow onion and cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.

5. 5

   Add the ground turkey and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Season with the sweet paprika, dried oregano, 1 teaspoon salt, and the remaining black pepper.

6. 6

   Add the zucchini to the skillet and cook for 4 minutes, stirring, until it starts to soften. Stir in the crushed tomato, chicken broth, and cooked lentils. Cook everything together for 5 to 7 minutes until you have a thick, juicy filling. Taste and adjust salt if needed.

7. 7

   Transfer the turkey, lentil, and zucchini mixture to the baking dish. Spread it into an even layer. Top with spoonfuls of the potato-yogurt cloud, smoothing gently while leaving a few peaks.

8. 8

   Sprinkle the remaining 60 g (1/2 cup) shredded mozzarella cheese and the rest of the fresh dill over the top.

9. 9

   Bake for 22 to 25 minutes at 200 °C / 400 °F, until the filling is bubbling around the edges and the topping is golden in spots. For extra color, broil for 2 to 3 additional minutes, watching closely.

10. 10

    Let the bake rest for 10 minutes before serving so it sets slightly and is easier to portion.