John Myers
Turkey Breast Fillet with Red Lentils
The perfect turkey breast fillet with red lentils recipe with a picture and simple step-by-step instructions.
- 400 g Turkey breast fillet
- 200 g Leek
- 100 g Red lentils (here: Von Müller’s Mühle)
- 2 tbsp Oil
- 200 ml Vegetable broth (1 teaspoon instant)
- 0,5 tsp Salt
- 0,5 tsp Pepper
- 1 tsp Curry powder
- 1 tsp Chili flakes (mill)
- Wash the turkey breast fillet, pat dry with kitchen paper and cut into strips. Clean the leek, wash carefully, shake dry and cut into rings. Fry the meat in a pan with oil (1 tbsp) vigorously / stir-fry and remove again. Pour oil (1 tbsp) into the pan and fry / stir-fry the vegetables (leek rings and lentils), deglaze with the vegetable stock (200 ml) and cook / simmer for about 10 minutes. Add the meat again and season with salt (½ teaspoon), pepper (½ teaspoon), curry powder (1 teaspoon) and chilli flakes (1 teaspoon). Heat briefly and serve. A dry red wine goes well with it (e.g .: Dornfelder)
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