Ingredients:

1/3 pound lentils

2 small taro root peeled, rinsed, sliced thick

sweet onion, diced large

1 zucchini sliced in half, then each sliced into eight wedges

1 clove elephant garlic, sliced somewhat thin

3 1/2 c water

1/2 t curry powder

1 t pink salt

1/2 t black pepper

1 fresh turkey back (decided to remove skin and excess fat)

Directions:

1. The turkey back is seasoned with salt, pepper & granulated garlic, and then topped with fresh chopped parsley.

2. This one will be cooked on low.

Bon Appetit!