Boil the water. Bring a large pot of salted water to a boil.
Cook the pasta. Add the red lentil pasta and cook according to the package directions. Stir occasionally because lentil pasta can stick together.
Reserve pasta water. Before draining, scoop out about ½ cup of the pasta water. Drain the pasta and set it aside.
Cook the peppers. Heat a large skillet over medium heat. Add the olive oil, if using, and the diced pepper. Cook for 3 to 4 minutes, until slightly softened.
Brown the turkey. Add the ground turkey to the skillet. Break it into small pieces with a wooden spoon.
Season the meat. Sprinkle the garlic powder, salt, and black pepper over the turkey. Cook for 6 to 8 minutes, stirring occasionally, until the turkey is fully cooked and no pink remains.
Add the sauce. Pour the spaghetti sauce into the skillet. Stir well and let the mixture simmer for 3 to 5 minutes.
Combine. Add the drained red lentil pasta to the skillet. Gently toss until the pasta is evenly coated.
Adjust the consistency. Add a small amount of the reserved pasta water if the sauce is too thick.
Serve. Divide the pasta into bowls and add Parmesan, fresh herbs, or red pepper flakes, if desired.
