Lunch
Hungarian Lentil Stew with Roasted Turkey Breast
4 servings · 50 minutes
378calories
46 gprotein
35 gcarbs
6 gfat
Per serving
Ingredients
For 4 servings
- 600 g cooked brown lentils (approx. 200 g dried)
- 80 g onion (1 small)
- 10 g sunflower oil (1 tablespoon)
- 2 cloves garlic
- 15 g mustard (1 tablespoon)
- 5 g sugar (1 teaspoon)
- 500 g turkey breast (4 slices)
- 5 g oil for the turkey (1 teaspoon)
- 80 g Greek yogurt, 0% for topping
- 2 bay leaves, 1–2 tablespoons vinegar, salt, pepper, half teaspoon dried thyme or marjoram for the turkey
Instructions
- Sort through the lentils, rinse them, and place in 1.2 liters of cold water with the bay leaves. After boiling, cook over low heat for 25–30 minutes until soft but still intact. Add salt only at the end of cooking.
- Meanwhile, finely chop the onion and sauté in the oil over medium heat for 5–6 minutes until translucent and slightly golden. At the end, add the crushed garlic for half a minute, then stir everything into the lentils.
- Remove the bay leaves. Scoop out a third of the lentils with some cooking liquid, blend smooth with an immersion blender, and stir back in. This makes it thick and creamy without a roux.
- Season with mustard, vinegar, sugar, salt and pepper, and cook for another 5 minutes. It should be slightly tangy and a bit sweet. If too thick, thin with a little water.
- Pound the turkey slices evenly to about 1.5 cm thick, salt and pepper them, and sprinkle with thyme. Heat the oil in a pan and fry the slices over medium-high heat for 4–5 minutes per side until golden brown, the center is white, and the juices run clear.
- Rest the meat for 5 minutes so the juices redistribute, then slice. Serve the stew with a spoonful of yogurt on top, alongside the turkey slices.
Also in the app
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