Turkey-Lentil Chili (Serves Twelve)


  • 2 Cups Dry Lentils
  • 2 Quarts Vegetable Broth
  • 2 Tablespoons Extra-Virgin Olive Oil
  • 4 Cloves Garlic, Minced
  • 1 Large Onion, Chopped
  • 2 Stalks Celery, Chopped
  • 1 Pound Turkey Sausage
  • 2 Tomatoes, Peeled, Seeded and Chopped
  • 1 Teaspoon Ground Tumeric
  • 1 Teaspoon Ground Cumin
  • 1/2 Teaspoon Dried Thyme Leaves
  • 1 Pinch Crushed Red Pepper Flakes
  • Sea Salt to Taste
  • 1 (8 Ounce) Container Plain Lowfat Yogurt
  • 1/4 Cup Chopped Fresh Parsley for Garnish


  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, 20-30 minutes. Season to taste with salt. Garnish each serving with a dollup of yogurt, and a sprinkle of chopped parsley to serve.

Prep:  35 mins

Cook:  35 mins

Ready:  1 hr 10 mins

Amount Per Serving – Calories:  240 / Total Fat:  7.2g / Cholesterol:  30mg / Sodium:  670mg / Total Carbs:  26.8g / Dietary Fiber:  11.1g / Protein:  17.5g

Recipe from AllRecipes.com.


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