- Total Time
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 oil3 tsp
uncooked onion(s)1 medium, halved and thinly sliced
uncooked 99% fat-free ground turkey breast¾ pound(s)
garlic clove(s)2 medium clove(s), crushed through a press
garam masala1 Tbsp
ground turmeric½ tsp
chili powder½ tsp
ground cumin½ tsp
canned diced tomatoes14 ½ oz, (1 can)
dry lentils15 oz, (1 can), rinsed and drained
table salt½ tsp
Plain fat free yogurt4 Tbsp
fresh mint leaves4 Tbsp
- 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 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.
- Serving size: generous 1 1/2 cups curry and 1 tablespoon yogurt