Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hour 10 minutes

Servings: 12



2 cups dry lentils

2 quarts vegetable broth

2 tbsp. extra-virgin olive oil

Four cloves garlic, minced

One large onion, chopped

Two stalks of celery, chopped

1 lb turkey sausage

Two tomatoes, peeled, seeded, and chopped

1 tsp. ground turmeric

1 tsp. ground cumin

½ tsp. dried thyme leaves

1 pinch crushed red pepper flakes

sea salt to taste

1 (8 oz.) container of plain low-fat yogurt

¼ cup chopped fresh parsley for garnish



Over high heat, bring lentils and vegetable broth to a boil in a big pot. Simmer for 10 minutes on medium heat after reducing the heat.

Over medium-high heat, warm the olive oil in a large skillet. Cook and mix the sausage, garlic, onion, celery, and other ingredients for about 10 minutes or until the sausage is crumbled and no longer pink. Cook for an additional 5 minutes after adding tomatoes, red pepper flakes, turmeric, cumin, and thyme.

Stir the boiling lentils with the sausage mixture. After 20 to 30 minutes of cooking, the lentils should be soft. Salt is used to flavor. To serve, top each portion with a dollop of yogurt and a few pieces of parsley that have been chopped.