Turkey and spicy chorizo sausage combine well with vegetables and lentils, which are naturally low in fat and a good source of fibre, to create this hearty and flavourful pan-fry. Serve with a green salad.
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125g chorizo sausage, thinly sliced
1 red onion, finely chopped
1 garlic clove, crushed
1 celery stick, finely chopped
300g skinless turkey breast fillets, thinly sliced
1 red pepper, deseeded and sliced
225g Puy lentils
250ml dry white wine
250ml chicken stock, hot
fresh flat-leaf parsley, chopped
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Method Prep:20min › Cook:40min › Ready in:1hr
Heat a non-stick frying pan, add the chorizo, red onion, garlic and celery and cook over a moderate heat for about 5 minutes until the onion is beginning to soften.
Add the turkey pieces and red pepper to the pan and cook for 3–4 minutes until the turkey is coloured all over.
Stir in the lentils, wine and stock. Bring to the boil, then reduce the heat, cover and cook gently for about 30 minutes until the lentils are tender, stirring occasionally. Season to taste and serve sprinkled with chopped parsley.
Puy lentils are tiny, grey-green lentils from the Puy region of France. They have a distinctive flavour and hold their shape and colour when cooked. But if they are not available, you can use any other green or brown lentils.