Turkey and lentil stew

Ingredients for 4 servings:

• 4 turkey schnitzels
• 1 large onion(s)
• 1 tbsp oil
• 2 tbsp tomato paste
• 1 liter vegetable broth, maybe a little more
• 250 g lentils, brown
• 1 small red chili pepper(s)
• 1 bay leaf
• 2 bell peppers, red and green
• 1 can pineapple, 425 ml
• 1 tbsp red wine vinegar
• 2 tbsp crème fraîche
• chili powder
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

An unusual stew

Cut the schnitzel into strips and dice the onion. Brown both in hot oil and season with salt and pepper. Add the tomato paste and sauté. Deglaze with the stock. Add the lentils, chili pepper, and bay leaf. Cook for about 30 minutes, until the lentils are tender. If the lentils absorb too much liquid, add a little more vegetable stock. In the meantime, clean the bell peppers and cut them into medium-sized cubes. Add them about 15 minutes before the end of the cooking time. Add the pineapple pieces. Season with red wine vinegar, chili powder, and more salt and pepper, if desired. Serve with a dollop of crème fraîche. Baguette goes well with it. The combination with the pineapple sounds a bit strange, but it tastes excellent. And the dollop of crème fraîche on top is the famous icing on the cake.