Servings: 3
dry lentils
vegetable broth
extra-virgin olive oil
garlic, minced
onion, chopped
celery, chopped
turkey sausage
tomatoes, peeled, seeded, and chopped
ground turmeric
ground cumin
dried thyme leaves
crushed red pepper flakes
sea salt to taste
plain lowfat yogurt
chopped fresh parsley for garnish
Turkey-Lentil Chili
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  1. Bring lentils and vegetable broth to a boil in a large pot over high heat. Reduce heat to medium, and simmer for 10 minutes.
  2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the garlic, onion, celery, and sausage; cook and stir until the sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook 5 minutes more.
  3. Stir the sausage mixture into the simmering lentils. Continue simmering until the lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.