Turkey-lentil curry

11
1
1
Smartpoints value per serving
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, 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

water

1 cup(s)

table salt

½ 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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