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.
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
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Bring lentils and vegetable stock to the boil in a large pot over high heat. Reduce heat to medium and simmer for 10 minutes.
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.
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.