Turkey, Squash & Lentil Chilli




245 per portion


2 tsps ghee or coconut oil

2 medium-sized white onions, diced

4 garlic cloves, finely chopped

1kg 2% fat turkey mince

1 tsp ground turmeric

¼ tsp ground cinnamon

½ -1 tsp ground black pepper

½ tsp cayenne pepper

2 tsps ground cumin

2 tsps chilli powder

1 tsp sea salt

500ml vegetable stock (made with one organic stock cube)

1 medium-sized butternut squash, peeled, de-seeded and diced

400g tinned chopped tomatoes

130g dried red lentils, rinsed

1 tbsp apple cider vinegar

3 tbsps tomato purée

400ml tinned coconut milk

2 handfuls of fresh spinach leaves

a sprinkle of fresh coriander, chopped

How To

Heat the oil in a large saucepan over a medium flame. Add the onion and sauté for 3 minutes, stirring occasionally.

Add the garlic and fry for 2 minutes, stirring frequently.

Add the turkey and cook for 5 minutes. Break up finely using a wooden spoon as the mince cooks.

Add the spices (turmeric, cumin, chilli powder, cayenne pepper, cinnamon, sea salt and pepper). Stir and cook for one minute.

Add butternut squash, stock, tomatoes, coconut milk, red lentils, tomato purée and apple cider vinegar.

Stir well. Cover and simmer for 30 minutes, or until the lentils are cooked. Stir occasionally during cooking time.

Add the spinach, stir well and remove from heat. Cover and allow to stand for 2 minutes. Serve garnished with coriander.


Serve with steamed rice or quinoa.

Store any leftovers in an airtight container and refrigerate for 3 days or freeze on same day.

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