Turkey and Lentil Chilli

    1 hour 10 min

    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.

    79 people made this

    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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    Reviews in English (71)


    We all enjoyed this tremendously - I used one pound of ground turkey (not sausage), two cans of diced chili-ready tomatoes and added carrots. I found that I needed more broth to thin it up a bit - ended up adding two more cups. I also felt it needed lots more cumin, salt, and pepper. We served with whole wheat naan bread and everyone cleaned their bowls! Very healthy dish - good for your heart!!!  -  04 Sep 2008  (Review from Allrecipes US | Canada)


    I thought this was a really nice recipe. I am not a big fan of pork sausage, but I did like the turkey sausage. I omitted the celery as I also don't care for celery. And I cut down on the garlic by 1/2. I love garlic, but I think you would have only tasted garlic had I put in the full amount called for. I also lightened it up a bit by adding a little chicken stock, as indeed, it is very thick. And I used sour cream instead of yogurt. But dang! This was pretty good!! Served it with warm crusty sour dough rolls, and it was a very full meal. I will definitely make it again. Thanks for sharing.  -  10 Feb 2008  (Review from Allrecipes US | Canada)


    My husband and I really enjoyed this dish. It was hearty enough without being overly heavy and the flavor was good, but not too strong. I made the recipe without any modifications and I would make it the same way again.  -  06 Sep 2008  (Review from Allrecipes US | Canada)