High Protein Turkey Meatballs with Lentils (Easy Tikka Masala)

Why You’ll Love this Turkey and Lentil Tikka Masala

This Turkey and Lentil Tikka Masala is one of those meals that feels both comforting and nourishing at the same time. The turkey meatballs stay juicy, the lentils add heartiness, and the sauce is rich without being heavy. It’s filling, flavorful, and great for leftovers. It’s the kind of recipe you’ll want to keep in rotation when you’re craving something cozy but still balanced.

There are many variations of Tikka Masala, but the heart of this dish is the blend of warm spices. In this recipe, I use ginger, turmeric, curry powder, and cumin instead of the traditional garam masala. These spices are more accessible, versatile, and still deliver that rich, aromatic flavor tikka masala is known for.

The coconut milk creates a creamy sauce and the squeeze of lemon at the end brightens everything up. The result is a comforting, fragrant lentil tikka masala.

Now, it’s your turn to make this creamy and delicious recipe.

Ingredients You’ll Need for this Turkey Lentil Tikka Masala

This Turkey and Lentil Tikka Masala is made with only wholesome ingredients.

For the Turkey Meatballs:

• Ground turkey
• Egg
• Almond flour
• Salt and pepper

For the Lentils and Tikka Masala Sauce

• Brown lentils
• Yellow onion
• Garlic
• Tomato paste
• Coconut milk
• Chicken broth
• Minced ginger
• Paprika
• Turmeric
• Curry powder
• Cumin
• Cinnamon
• Bay leaf
• Lemon juice
• Olive oil
• Salt and pepper

For Serving (optional)

• Green onions
• Cilantro
• Lemon

How to make this Turkey and Lentil Tikka Masala

Step 1: Make the Turkey Meatballs

Preheat the oven to 350°F and prep a baking sheet with parchment paper.

In a large bowl combine all of the meatball ingredients. Using your hands, mix the meat until well combined. Form the meatballs into 1.5 inch sized round meatballs.

Place the meatballs on the prepared baking sheet and transfer to the oven. Bake for approximately 30 minutes or until meatballs reach an internal temperature of 165°F

Step 2: Make the lentils

While the meatballs cook in the oven start chopping all your vegetables.

Add olive oil to a dutch oven or large pot and heat over medium heat. Then, add the garlic, onions, ginger, salt, and pepper. Sauté until the onions are tender, about 3 minutes.

Add the paprika, turmeric, curry powder, cumin, cinnamon, and tomato paste. Toast spices for about 2 minutes. Then, incorporate lentils and mix well with the spices.

Add the broth and bay leaf and bring to a boil. Reduce heat to simmer, cover the pot and cook for 20 minutes or until lentils are somewhat soft, they should still have bit of a bite to them.

At this point add your meatballs to the pot, add the coconut milk, and stir. Cook uncovered for another 5 minutes or until lentils are tender.

Finally, squeeze fresh lemon juice and stir. Season with more salt is desired.

Step 3: Serve Lentil Tikka Masala with Turkey Meatballs

Serve the lentil tikka masala along with cauliflower rice, your preferred steamed white rice, or pita bread. Top with chopped green onions or fresh cilantro for extra flavor. Enjoy!

What to Serve with Turkey Lentil Tikka Masala

This dish pairs perfectly with several sides dished, the best ones to complete your dining experience are:

• Basmati rice

Fluffy, steamed basmati rice is the classic and most ideal pairing for Tikka Masala. This base soaks up all the flavorful sauce.

• Cauliflower rice

If you are looking for a low-carb and veggie-packed meal, steamed cauliflower rice is your best option. This is a good replacement for basmati rice as the texture is very similar.

• Naan bread

Naan bread is a soft and fluffy Indian flatbread, you can have it plain or with garlic for extra flavor. This bread is perfect for scooping the rich creamy tikka masala sauce.

• Roasted or steamed vegetables

Pair your Tikka Masala with steamed or roasted vegetables for a filling and nutrient-dense meal. Do not over season your vegetables, keep them neutral with salt and pepper. Let them soak in the delicious tikka masala sauce.

How to Store, Freeze, and Reheat Tikka Masala

• Store

Store the Tikka Masala leftovers in an airtight container in the fridge for up to four days to maintain freshness.

• Freeze

This recipe also freezes well, making it a great option for meal prepping or busy weeks. To freeze, wait for the Tikka Masala to cool completely and evenly distribute among containers. Label with date and freeze for up to 3 months.

• Reheat

To reheat from frozen, thaw overnight in the refrigerator before reheating. Reheat on the stove on low heat or use the microwave.

Tips for the Best Turkey and Lentil Tikka Masala

• Bloom your spices

Be patient and take time to bloom your spices.  This will extract their essential flavors and will enhance the overall aroma and flavor of the dish.

• Rinse the lentils

Rinse the lentils before cooking to remove dirt and debris. Simply place the lentils in a colander and rinse with water until the water runs clear. Also, examine for any rocks or impurities and remove them.

• Don’t overcook Lentils

Check tenderness of lentils so they don’t overcook. Lentils should be somewhat soft, but they should still have a bit of bite to them for the perfect texture.

• Add Garnish

Although garnish is optional in this recipe, adding chopped herbs and fresh lemon juice truly intensifies the flavor of the dish.

Turkey Meatballs Tikka Masala FAQs

Simply Wholefull

Lentils with Turkey Meatballs Tikka Masala

A cozy turkey and lentil tikka masala made with tender meatballs, warm spices, and a rich, flavorful sauce. A hearty, protein-packed dinner that’s comforting and nourishing.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: Main Course

Cuisine: Indian

Ingredients Method

Ingredients

  

For the Turkey Meatballs

• 2 lbs ground turkey
• 1 egg, whisked
• 1/2 cup almond flour
• 1/2 tsp ground pepper
• 1 tsp salt

For the Lentils Tikka Masala

• 2 cups dry brown lentils
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• 1 6 oz can tomato paste
• 1 13.5 oz can coconut milk
• 4 cups chicken or vegetable broth
• 1/2 tbsp ginger paste or minced ginger
• 1 tsp turmeric
• 1 tbsp curry powder
• 1 tsp cumin
• 1/2 tsp cinnamon
• 1 bay leaf
• 1 lemon juiced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper

For Serving (optional)

• sliced green onions
• chopped cilantro

Method

 

For the Meatballs

1. Preheat oven to 350°.
2. Using your hands, mix all ingredients in a bowl.
3. Form 1-1/2 in balls and then place them on a baking sheet lined with parchment paper.
4. Transfer meatballs to oven and cook for about 30 minutes or until fully cooked through.
5. Now, prepare/cook the lentils while you wait for the meatballs.

For the Lentils

1. Using a dutch oven or large pot, heat olive oil over medium heat. Add garlic, onions, ginger, salt, and pepper. Sauté until onions are tender, about 3 minutes,
2. Add the paprika, turmeric, curry powder, cumin, cinnamon, and tomato paste. Toast spices for about 2 minutes.
3. Add lentils and mix well with the spices.
4. Add broth and bay leaf and bring mixture to a boil. Reduce heat to simmer, cover and cook for about 20-25 minutes. Lentils should be somewhat soft, but they should still have a bit of bite to them.
5. Incorporate the coconut milk to the pot and stir.
6. Add the turkey meatballs into the lentil mixture.
7. Cook uncovered for another 5 minutes or until lentils are tender.
8. Finally, squeeze fresh lemon juice and stir to combine. Add more salt if desired.
9. Serve lentils and meatballs along with cauliflower rice or basmati rice if you prefer. Top with sliced green onions or chopped cilantro for extra flavor (optional).

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