Cut the turkey breast, the tender, elliptical inner fillet is best, into slices about 3 cm thick. Lay out the bacon slices the width of the fillet, slightly overlapping, brush the fillets with the date paste on both sides, pepper and wrap in bacon. Leave the meat wraps outside the refrigerator for about 30 minutes so that the meat can reach room temperature.
Heat the tomatoes, olive oil, rosemary and garlic in a saucepan and simmer over a low heat for about 15-20 minutes. Then stir in the juice of the tomatoes, heat briefly and season everything with salt and pepper. Remove herbs.
In the meantime, bring a cup of water to the boil and cook the lentils over low heat for about 30-35 minutes until soft. Pour off the water, add the oil to the lentils and season with balsamic vinegar, date paste, and salt and pepper.
Brush a coated pan with oil and fry the baconized turkey fillets on both sides over medium heat. I can`t say exactly how long it takes to fry, it depends on the thickness of the fillet and the type of stove and pan. It will take about 5-6 minutes on each side. In any case, the bacon should be fried brown and the meat core of the fillets just cooked through, because only then will they be tender and juicy.
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