• Before starting, preheat the oven to 450°F.
  Wash and dry all produce.
• Using a strainer, rinse lentils until water runs clear.
• To a medium pot, add lentils and enough water to cover by 1-inch (use same for 4 servings). Bring to a simmer over medium-high, then reduce heat to low. Cook for 4-6 min, stirring occasionally, until lentils are tender but still firm to the bite. (NOTE: It's okay if lentils start to split a little bit.)
• Strain lentils and return to the pot, off heat. Season with salt and pepper.

• While lentils cook, halve, then core peppers. 
• To an unlined baking sheet, add peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
• Arrange peppers, cut-sides down. Roast in the bottom of the oven for 12-16 min, flipping halfway, until tender and golden. 

• Peel, then mince or grate garlic.
• Roughly chop cilantro.
• Remove and discard any tough stems from kale, then roughly chop.
• To a small bowl, add yogurt sauce, half the cilantro, half the garlic and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir to combine.
• To a large bowl, add kale, vinegar, 1/2 tbsp (1 tbsp) olive oil, 1/4 tsp (1/2 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Using your hands, gently massage kale until dark green. Set aside.

• Heat a large non-stick pan over medium-high.
• When hot, add chana dal to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on it so it doesn't burn!) 
  Transfer to a plate.

• Reheat the same pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, turkey, Moroccan Spice Blend, broth concentrate and remaining garlic to the pan. Season with salt and pepper. Cook for 3-5 min, breaking up f into smaller pieces, until no pink remains.** 
• Add lentils and 1/4 cup water (use same for 4 servings). Season with salt and pepper. Cook 1-2 min, until water absorbs. 

• Stuff turkey-lentil mixture into pepper halves. 
• Divide marinated kale between plates.
• Top with stuffed peppers.
• Drizzle yogurt sauce over top.
• Sprinkle chana dal and remaining cilantro over top.

If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.**