Turkey and Lentil Chilli

    Turkey and Lentil Chilli


    77 people made this

    About this recipe: A delicious and wholesome chilli, which is packed full of protein. Turkey sausagemeat is simmered with lentils in a well spiced vegetable stock. Garnish with yoghurt and chopped parsley.

    Serves: 12 

    • 385g dry lentils
    • 2 litres vegetable stock
    • 2 tablespoons extra-virgin olive oil
    • 4 cloves garlic, finely chopped
    • 1 large onion, chopped
    • 2 sticks celery, chopped
    • 450g turkey sausages, casings discarded
    • 2 tomatoes, peeled, seeded and chopped
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground cumin
    • 1/2 teaspoon dried thyme leaves
    • 1 pinch crushed chillies
    • sea salt to taste
    • 225g plain low fat yoghurt
    • 4 tablespoons chopped fresh parsley, for garnish

    Prep:35min  ›  Cook:35min  ›  Ready in:1hr10min 

    1. Bring lentils and vegetable stock to the 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 frying pan over medium-high heat. Stir in the garlic, onion, celery and sausagemeat; cook and stir until the sausagemeat is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme and crushed chillies; cook 5 minutes more.
    3. Stir the sausagemeat 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 yoghurt and a sprinkle of chopped parsley to serve.

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