John Myers
Ingredients for 3 servings:
- ½ Hokkaido pumpkin(s)
- 1 stalk(s) leek
- 1 cup of Lentils, red (250 ml)
- 2 cups broth or salt water
- 1 handful of walnuts, roughly chopped
- 2 tsp curry powder
- 1 garlic clove(s), lightly crushed
- n. B. Thyme , some branches of it
- nutmeg
- chili
- salt and pepper
- 400 g turkey breast, cut into approx. 3 cm thick strips
- ½ lime(s), juice
- 2 tbsp oil for frying
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes
tastes good even without turkey fillet, with less spices also suitable for children
Spread 1 tablespoon of oil in a non-stick pan. Heat and sear the meat strips briefly and vigorously on all sides. Lightly season with salt and pepper and remove from the pan. Heat another tablespoon of oil. Add the diced pumpkin (with skin) and the leek, sliced into thin rings, and sear briefly. Add the lentils and pour in the stock or water. Add the spices, garlic, and herbs. Place the seared turkey pieces on top, cover with a splash guard, and simmer for about 15 minutes. Season to taste, add the lime juice, and the roughly chopped walnuts. This dish tastes almost as delicious without the meat and is still nutritious, as the lentils are very protein-rich. For children, omit the curry powder and chili, or use very little of them.
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