Turkey-Lentil Curry
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Canned lentils are a fantastic pantry staple. Their mild earthy flavor makes them perfect for soups and salads and they’re an easy way to get in some fiber—1/2 cup has 8 grams! This warm, comforting curry is another way to use them, and it's the dinner everyone wants when the weather turns chilly. Canned lentils help this recipe come together in a snap. Fifteen minutes on the stove, plus 10 minutes for prep. The curry gets topped with freshly chopped mint and a dollop of yogurt. And it would be delicious served with steamed rice or cauliflower rice to soak up all of the juices.
Ingredients
Olive oil
3 tsp
Uncooked onion(s)
1 medium
Uncooked 99% fat-free ground turkey breast
0.75 pound(s)
Garlic
2 medium clove(s)
Garam masala
1 Tbsp
Ground turmeric
0.5 tsp
Chili powder
0.5 tsp
Ground cumin
0.5 tsp
Canned diced tomatoes
14.5 oz
Cooked lentils
15 oz
Water
1 cup(s)
Table salt
0.5 tsp
Plain fat free yogurt
4 Tbsp
Fresh mint leaves
4 Tbsp
Instructions
1
Heat 2 tsp oil in large skillet over medium-high heat. Add onion; cover and cook, stirring occasionally, until onion is softened, about 3 minutes. Add remaining 1 tsp oil. Add turkey and cook, breaking it apart with wooden spoon, until turkey is no longer pink, about 5 minutes.
2
Add garlic, garam masala, turmeric, chili powder, and cumin and cook, stirring constantly, until fragrant, 30 seconds. Add tomatoes, lentils, water, and salt and bring to boil, stirring with wooden spoon to scrape up browned bits from bottom of pan. Reduce heat and simmer 3 minutes.
3
Ladle evenly into 4 bowls and top evenly with yogurt. Sprinkle with mint.
4
Serving size: generous 1 1/2 cups curry and 1 tbsp yogurt
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