1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (382g) Recipe makes 8 servings
Calories 314
Calories from Fat 58		(18%)
Amount Per Serving		%DV
	Total Fat 6.5g	9%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 2.3g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.2g
Cholesterol 44mg		14%
Sodium 890mg		37%
Potassium 1041mg		29%
Total Carbohydrate 37.7g		12%
	Dietary Fiber 16.5g	65%
	Sugars 5.7g
Protein 26.8g		53%
detailed view... how is this calculated?

people who like this recipe also like:

Red Beans and Barley W/ Ham Slow Cooker Stew

By: Chef #747780

Lemon Oatmeal Poppy Seed Muffins

By: Roxygirl in Colorado

Whole Wheat Biscuits

By: Derf

Lentil Chili

Recipe #199210 | 1 hour | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: PaulaG
Dec 4, 2006

This is a lower fat alternative to chili. It is nicely seasoned, tastes great on a cold winter day and freezes well. This makes a delicious meal served with cornbread or crusty rolls. As this makes quite a bit, I usually put it into 2-quart containers, cool and freeze. The night before I am going to serve it, I put it in the refrigerator and allow it to defrost. Then heat and enjoy!

SERVES 8 -10 (change servings and units)

Ingredients

1 lb lean ground turkey
1 medium onion, chopped
2-3 garlic cloves, minced
5-6 cups chicken broth
2 cups lentils, rinsed
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can dice cut canned tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
2-3 teaspoons epazote
1 teaspoon crushed red pepper flakes
salt and pepper
green onion, sliced
cheddar cheese, grated

Directions

1
In a heavy stock pot, saute the onion and garlic until onion is transparent.
2
Crumble in the ground turkey and cook until turkey is cooked through, stirring frequently.
3
Add from broth through epazote, stir to blend, bring to a boil; reduce heat, cover and cook on medium heat for 30 to 40 minutes or until lentils are tender.
4
At end of the cooking time, season with salt, pepper and red pepper flakes.
5
Garnish with sliced green onions and grated cheddar cheese.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Channa Masala

Cinnamon Bun Oatmeal

Chicken Parmesan

Sweet and Spicy Tomatoes

Christmas Cherry Ham Glaze

Featured Reviews for This Recipe

From: Blissful74

On Mar 10, 2009

This is a pretty good recipe. By the looks of the spices involved, I knew I would have to add/improvise, but thats OK, everybody's taste is different. For the chili powder, I used part regular, part chipotle powder, and an extra tsp of cayenne. I also added oregano and coriander. In addition to the can of diced tomatoes, I added a can of hot jabanero rotel, some chopped mushrooms, 2 chopped jalapenos and chopped green pepper. I skipped the epazote as I don't have any. I will look into it however, next time I go to the health food store. I used a whole bag of lentils, plus added a can of kidney beans and a can of black beans. I topped it with mexi-blend cheese, lt. sr. cream, chopped green onions and cilantro. VERY YUMMY! All this barely fit in my pot - it made a ton. Plenty left over to freeze. I'll definately make this again!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Northern Cook

On Feb 9, 2009

This was very good. I wanted to make Chili and I was out of Chili beans and Kidney beans and didn't want to run to the store because it's freezing rain out and the roads are icy. Anyway, this saved the day! I just loved the flavor and consistency. I did not have any epazote (not even sure what that is) so I didn't add that. Even so, the chili turned out very good. Thanks, PaulaG, for the great healthy recipe!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: bricookie55

On Mar 4, 2007

We absolutely loved this! I've only been making chili for the last few months, trying out different recipes and tweaking each one here and there, but this is the first one that felt like true comfort food, like the chili I grew up eating. My husband gave it the truest compliment he could; he didn't season it at all, didn't even add shredded cheese or tortilla chips to it like he always does to chili! It was perfect just by itself. I did not put in the epazote, since I did not have time to go out and look for it, but it didn't seem to matter. This will be my new standby; thanks!

3 people found this review helpful

Was this review helpful to you? YES | NO

From: Houseblend

On Jan 15, 2008

We love lentils! This was an experiment for DH and I since we've never had lentils before. I modified the cooking method a bit, browned the turkey, garlic and onions in a dutch oven, then threw that in my crockpot. Brought the next set of ingredients to a boil in the same dutch oven, then added that to the crockpot and put on high for 2 hours. Add my seasonings, then turned on low to cool enough for us to eat. Sooo tasty and pretty darn healthy too! You weren't kidding that this makes a lot too...enough for dinner tonight, 2 lunches tomorrow and 2 more servings after that!! Will definitely make it often.

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 12 reviews