Turkey-lentil curry

Total Time
25 min
10 min
15 min
Canned lentils are a fantastic zero Points 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!


olive oil

3 tsp

uncooked onion(s)

1 medium, halved and thinly sliced

uncooked 99% fat-free ground turkey breast

¾ pound(s)

garlic clove(s)

2 medium clove(s), crushed through a press

garam masala

1 Tbsp

ground turmeric

½ tsp

chili powder

½ tsp

ground cumin

½ tsp

canned diced tomatoes

14½ oz, (1 can)

dry lentils

15 oz, (1 can), rinsed and drained


1 cup(s)

table salt

½ tsp

Plain fat free yogurt

4 Tbsp

fresh mint leaves

4 Tbsp


  1. 1 Heat 2 teaspoons 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 teaspoon oil. Add turkey and cook, breaking it apart with wooden spoon, until turkey is no longer pink, about 2 minutes.
  2. 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. 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 tablespoon yogurt

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