Summary

Ingredients

• 200 g lentils (belua lentils)
• 2 bell peppers, yellow and red
• 2 onion (s), red
• 2 leeks
• 2 turkey breast fillet (s)
• Vegetable broth, instant
• 0.5 teaspoon ½ curry paste, green
• 1 clove garlic
• 4 stalks lemongrass
• 1 piece (s) ginger, the size a nut
• white wine to deglaze
• 250 ml coconut milk
• 1 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1 teaspoon curry
• 2 tablespoons oil
• possibly zucchini or carrots
• possibly smoked tofu

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Instructions

1. Boil the beluga lentils in water for about 30 minutes, do not add salt. Cut the leek and onion into thin rings and the bell pepper into fine strips. Finely chop the garlic, peeled ginger and the inside of the lemongrass. Mortar the coriander seeds and peppercorns. Cut the turkey breast into small cubes.
2. Roast the leek, onion and paprika in a large pan, deglaze with white wine and vegetable stock. Add the turkey breast pieces and coconut milk. Then add the garlic, ginger, curry paste and the ground spice mixture and let everything simmer together.
3. Season to taste and finally add the lemongrass, shortly afterwards simply fold in the beluga lentils. After that, it shouldn`t simmer anymore, otherwise the lentils will color the sauce.
4. Vegetarians leave out the turkey and give Zucchini or carrots or smoked tofu with it, there are no limits to the imagination.