Turkey with lentils and chorizo

    1 hour

    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.

    9 people made this

    Serves: 4 

    • 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

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. 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.
    2. Add the turkey pieces and red pepper to the pan and cook for 3–4 minutes until the turkey is coloured all over.
    3. 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.

    cook's tip

    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.

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    Reviews in English (1)


    Very easy and quick to make. Did need to put a bit more liquid in than the recipe says, as it was drying out. However if you like chorizo this is a tasty, filling and healthy meal.  -  18 Feb 2010