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Red Lentil Curry with Ground Turkey is a hearty very fast 1-Pot dinner recipe that cooks up quickly thanks to red lentils. Super high in protein and gentle fiber, this nourishing meal provides a healthy dish in less than 25 minutes total.
This wholesome bowl is Gluten-free, Dairy-free and easy to digest: Low Oxalate and Low in Vitamin A (VAD).
What are red lentils
A quick intro to this ridiculously convenient legume!
Red lentils are orange when you buy them, but they lose most of their color when cooked. When you see red lentil dishes that look red, it’s because red chilies, peppers, tomatoes or other ingredients like turmeric are added.
An ancient food, they were first cultivated where humans originated, in the Middle East, at a similar time.
Lentils can be purchased either split or whole, but red lentils are sold split, which is why they cook faster and have a mushier texture. (Whole lentils keep their shape and retain a firmer texture.) Red lentils are often used in Middle Eastern and Indian cooking, while lentils are used worldwide.
Red lentils are super high in protein, at 22 to 24g for one cup! And 10g of fiber.
Perhaps most exciting, because the red lentils’ skins have been removed (part of the splitting process), they are gentler: lower in oxalates and other anti-nutrients always found in the skins of legumes, nuts and seeds. Their folate and potassium are also more accessible.
Ingredients in Red Lentil Curry with Ground Turkey
These simple ingredients create a homey, delicious protein-rich curry:
- olive oil, or preferred fat
- sea salt
- ground turkey — I like that this recipe has just as much meat as beans, which makes it easier to digest, and so nutritious, with lots of protein and fiber.
- broth — I almost always have on hand my homemade Fastest Meat Stock recipe. Any broth you like will work fine here.
- red lentils — Find the cheapest price here, or look at your local store.
- carrots — Use white carrots for VAD.
- celery — For Low Oxalate, omit, or sub in more carrot.
- dill weed, dried
- spices: ginger powder, cumin, ground cloves (or 1 drop clove EO)
- pecan butter (this one or similar) — or if you prefer, coconut cream
- coconut aminos
Optional
- 1 lime, to garnish the dishes with wedges of lime
- fresh ginger root, finely grated
- fresh cilantro chopped, for garnish
How to make Red Lentil Curry with Ground Turkey
See the exact recipe details in the Recipe card further below.
- Heat pan over medium high heat. Add oil, turkey, ginger, dill and salt. Cook turkey, breaking it up in the pan into small pieces until all of the pink is gone. Remove from pot to a dish; set aside.
- To same pot add: broth, red lentils, celery, carrots, cumin, additional salt and remaining dried ginger.
- Bring to a simmer, and cover. Simmer 12 minutes, stirring once at the halfway point.
- After 12 minutes, add and stir in remaining ingredients: pecan butter, remaining broth, coconut aminos, fresh ginger if using, clove EO if using. Add cooked turkey (and any accumulated juices) back to pan. Stir to reheat and incorporate all of the ingredients.
- Taste to see if you want the final bit of salt. (I do because I use this pristine kosher salt which isn’t as salty.) When fully hot, turn off the heat.
- Serve or keep warm until serving. Optionally garnish with fresh lime wedges and fresh chopped cilantro. Serve with steamed rice, cauliflower rice, Herb Roasted Cauliflower, Smashed Potatoes, Mashed Parsnips or regular roasted potatoes (as photographed). (White rice or cauliflower for Low Oxalate.)
Leftovers
Store sealed leftovers in the fridge for up to 4 days.
To reheat, place in small pan, and cover. Heat slowly, stirring occasionally until heated through. Add a little broth if needed when reheating to make it easier, as the lentils often thicken when chilled.
Red Lentil Curry with Ground Turkey (GF, DF)
Equipment
- deep pan with lid or low pot with lid
Ingredients
- 1 Tablespoon olive oil , coconut oil or avocado oil (or duck fat)
- 1 pound ground turkey
- 2 to 3 teaspoons sea salt
- 2 teaspoons ginger powder divided
- 1 teaspoon dill weed dried
- 3 cups + ¼ broth divided
- 1 cup red lentils (dried)
- 2 carrots peeled & chopped small; use white carrots for VAD
- 2 stalks celery chopped small -- For Low Oxalate, omit, or sub in more carrot.
- 1-½ teaspoons cumin
- ¼ teaspoon ground cloves or 1 drop clove EO
- 3 Tablespoons pecan butter (this gets added with the remaining ¼ broth listed above), or if you prefer, sub ½ cup coconut cream for both
- 2 Tablespoons coconut aminos
Optional garnishes
- 1 lime to garnish the dishes with wedges of lime
- 2 inch nub fresh ginger root finely grated, to stir into the curry at the end before serving
- ¼ cup fresh cilantro chopped
Instructions
- Heat pan over medium high heat. Add oil, turkey, 1 teaspoon dried ginger, dill and 1 teaspoon salt. Cook turkey, breaking it up in the pan into small pieces, about 5 to 7 minutes, until all of the pink is gone. Remove from pot to a dish; set aside.
- To same pot add: 3 cups broth, red lentils, celery, carrots, cumin, 1 teaspoon salt and remaining dried ginger.
- Bring to a simmer, reduce heat to medium-low, and cover. Simmer 12 minutes, stirring once at the halfway point and turning the heat down just a bit or all the way to low, depending on your stove's performance (keep it simmering slowly).
- After 12 minutes total, add and stir in remaining ingredients: pecan butter, remaining ¼ cup broth, coconut aminos, fresh ginger if using, clove EO if using. Add cooked turkey (and any accumulated juices) back to pan. Stir to reheat and incorporate all of the ingredients. Taste to see if you want the final bit of salt. (I do because I use this pristine kosher salt which isn't as salty.) When fully hot, turn off the heat.
- Serve or keep warm until serving. Optionally garnish with fresh lime wedges and fresh chopped cilantro. Serve with steamed rice, cauliflower rice, Herb Roasted Cauliflower, Smashed Potatoes, Mashed Parsnips or regular roasted potatoes (as photographed). (White rice or cauliflower for Low Oxalate.)
Nutrition
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Megan Herriott says
This was SO good! My three little ones even loved it. Definitely a repeat meal for us!
Megan says
Great to hear, Megan!! So glad, and thank you for sharing your results!! 🙂