Cumin and chili powder perk up this saucy lentil and ground turkey blend from Noel Egert Diebel of Richland, Washington.

Allrecipes Member

Recipe Summary test

5 mins
30 mins
35 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a Dutch oven, cook turkey over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender.



Nutritional Analysis: One serving (1-1/2 cups) equals 278 calories, 5 g fat (1 g saturated fat), 45 mg cholesterol, 918 mg sodium, 35 g carbohydrate, 12 g fiber, 25 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.

Nutrition Facts

305 calories; protein 28.1g; carbohydrates 35.3g; fat 5.5g; cholesterol 44.8mg; sodium 707mg. Full Nutrition

Reviews (86)

Rating: 5 stars
This is really delicious!!! It gets better the next day. By accident I put 2 tablespoons of chili powder...and I also put a heaping Tablespoon of cumin. I also added some smoky Spanish paprika which really tasted yummy and I threw in a cube of Knorrs Chicken with Tomato bullion. I used three small cans of chicken broth and a whole bag of dried lentils. This is so good. I serve it over brown rice. Read More
Rating: 5 stars
I thought this was great, especially since it was sooo healthy. I sautee'd the onions first, to carmelize them a little, and since my grocery store had only canned lentils I used that (it saved time and tasted great)I also added brown rice. I served it with fat free sour cream and corn bread. It was unlike anything I've eaten- a refreshing change. Read More
Rating: 5 stars
Made this in my rice cooker..I used 1 cup lentils & 1 cup yellow split peas and left out the meat and it was great it yielded 9 big cups worth..I froze 7 for quick lunches.Thanks for a quick recipe as I always have these ingredients on hand which makes this the best recipe yet for lunches. Read More
Rating: 5 stars
This chile was just okay the night I made it. But the following day, it was perfect. The only change I made was I used 1 cup of lentils instead of 2. I suggest making this recipe a day ahead because it was really delicious the next day. Read More
Rating: 4 stars
Since a bag of lentils is 2 1/2 cups, I scaled this up to 10 servings. Also, I cooked it longer than 25 minutes. Closer to an hour I think. Very good! We'll find various ways to eat this for several days! Read More
Rating: 5 stars
Loved it!! Only changes I made were, I used one 8 oz can of regular tomato sauce and one 8 oz can of spicy mexican tomato sauce. Also, cooked it on very low for almost one hour in order to be tender enough. Served it with a dollop of sour cream and chopped cilantro. Will make it again. Read More
Rating: 4 stars
Takes about an hour to cook. I used 2 onions (instead of 1) and added 1 can of black beans and kidney beans each. Chili should have beans I think. Good flavor but could use a little more if you want. Read More
Rating: 5 stars
We all really liked this! I used 1 cup lentils and 1 cup lentils mixed wth wild rice. Also chopped the onion with a yellow bell pepper.. Super healthy and filling!! Will def. make again soon!! Read More
Rating: 5 stars
I honestly preferred this to regular bean chili. Something about the smaller lentils... Loved this one because it was cheap to make and really healthy. Froze several portions and reheated for lunch and it held up great. Read More