Lately I have been obsessed with lentils and using them in everything from soups to salads to stir-fries. And since I love making anything in the slow cooker, it was only a matter of time before I was bound to try a slow cooker lentil recipe.
This dish was inspired by a Peruvian dish I love that uses a red pepper sauce that is spicy and smoky. Normally the recipe calls for 8-12 dried California chili peppers, but I opted to use a combination of cumin, chili powder, oregano, and paprika instead since the peppers can be hard to find. You can up the spice level, using 1-2 tablespoons of chili powder, depending on how spicy you like things and you could add spinach or kale if you wanted some greens. You could also use extra broth if you prefer a stew.
Slow Cooker Red Pepper and Ground Turkey Lentils
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- 1 cup tomato sauce
- 5 cups low sodium chicken broth (divided)
- 2 U red peppers, chopped
- 1 U red onion, chopped
- 8 U garlic cloves, peeled
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. oregano
- 1 tsp. paprika
- 1 lb. 99% lean ground turkey
- 1 lb. dry lentils
- Salt and pepper
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Add the tomato sauce, half the chicken broth, red onion, red peppers, garlic cloves, cumin, chili powder, oregano, and paprika to a blender. Blend until smooth.
Add that sauce along with the remaining ingredients to the slow cooker. Cook on low for 6-8 hours until lentils are cooked through. Season with salt and pepper. Note: I like to brown the turkey before adding it the slow cooker but it isn't necessary.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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