1 lb. dried lentils
3-4 qts. water
1 tsp. olive oil
1 lb. ground turkey breast or other lean ground turkey
1 lg. dried onion, diced
1 sweet bell pepper, diced
2 carrots, sliced into thin oval discs (Chinese style)
1 stalk celery, sliced into thin half-moons
8 oz. tomato sauce, preferably unsalted
1 tbsp. vinegar
1 lemon (juice of)
1 tsp. soy sauce
1 tsp. garlic powder
1 tsp. black pepper
1 tsp. sweet basil
3 bay leaves
1 tsp. thyme
1/2 tsp. nutmeg
1 tbsp. unsulphured molasses

Sort lentils, removing any stones or other debris. Wash thoroughly; drain. Place into large, empty pot over a low flame. Add olive oil and stir for five minutes or so. Add vinegar, bay leaves, and water. Cover and boil over medium flame until lentils are tender, 30 to 40 minutes.

Meanwhile, prepare the other vegetables; cover and return to refrigerator.

Saute the meat until it is grey and drain off any oil that appears.

Stir meat and other vegetables into the cooked lentils. Add remaining ingredients. Cover. Simmer over low flame for 20 minutes, stirring often.

Serve in bowls with unsalted corn bread, unbuttered whole wheat slices or unsalted crackers.