1 pound of lean sausage or italian-seasoned ground turkey, cut into pieces (some type of seasoned meat works best with this. Even though the recipe calls for a pound, it is too much for me, so I do more like 1/2-3/4 of a pound)
1 onion, minced
salt
2 garlic cloves, minced
1 tsp. sweet paprika
1 tsp. chili powder
1 tsp. minced fresh thyme or 1/4 tsp. dried thyme
1 (14.5 oz) can diced tomatoes, drained (I actually use the juice and replace some of the water with it)
3 C. water
1 C. green and brown lentils, picked over and rinsed
pepper
2 scallions, sliced thin
1. Heat a little bit of oil in a 12-inch skillet over medium-high heat until shimmering. Add the cut up sausage in the skillet, and cook until browned. Transfer the meat to a plate.
2. Return the skillet with the fat to medium-high heat and add the onion and 1/2 teaspoon of salt and cook until softened, about 5 minutes. Stir in the garlic, paprika, chili powder, and thyme. Cook until fragrant, about 15 seconds. Stir in the tomatoes, water, and lentils. Bring to a boil. Cover, reduce the heat to low, and cook until the lentils are almost tender but still a little crunchy (about 10 minutes). Add the meat to the lentils and cook, covered, over low heat until the lentils are completely tender. Season with salt and pepper to taste. Sprinkle with scallions before serving.
