Ingredients
2 cups dry lentils (I used a whole bag, not sure if it was more than two cups)
2 quarts vegetable broth (I used 3 quarts of homemade turkey stock)
2 tablespoons extra-virgin olive oil (I substituted bacon drippings)
4 cloves garlic, minced
1 large onion, chopped
2 stalks celery, chopped ( used what I had in the fridge, about 6 stalks)
1 pound turkey sausage (substituted a LOT of chopped turkey, white and dark meat)
2 tomatoes, peeled, seeded, and chopped (used one can of diced tomatoes and the juice)
1 teaspoon ground turmeric
1 teaspoon ground cumin (I used 2 tsp)
1/2 teaspoon dried thyme leaves
1 pinch crushed red pepper flakes
sea salt to taste
1 (8 ounce) container plain lowfat yogurt
1/4 cup chopped fresh parsley for garnish
**Here's what I added that wasn't in the recipe**
1 can of black beans, rinsed and drained
1 1/2 tsp chipotle Tobasco sauce
1 1/2 tsp Worchesterchire sauce
1 tsp finely chopped jalepenos
1 tsp smoked paprika
1 tsp poultry seasoning
Directions
1.Bring lentils and vegetable broth to a boil in a large pot over high heat. Reduce heat to medium, and simmer for 10 minutes.
2.Meanwhile, heat the olive oil in a large skillet over medium-high heat. Stir in the garlic, onion, celery, and sausage; cook and stir until the sausage is crumbly and no longer pink, about 10 minutes. Stir in tomatoes, turmeric, cumin, thyme, and red pepper flakes; cook 5 minutes more.
3.Stir the sausage mixture into the simmering lentils. Continue simmering until the lentils are tender, 20 to 30 minutes. Season to taste with salt. Garnish each serving with a dollop of yogurt and a sprinkle of chopped parsley to serve.
And here it is simmering on my stovetop, mmmmmmmmmmmm....
Yum, Shasta! It looks amazing. And turkey and lentils...healthy, too! TFS!
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