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🍽️ Rolled turkey roast with tomatoes and lentil vegetables

611 kcal · 30 min · 4 servings

Ingredients

• 800 g turkey roll roast
• 100 g turkey ham
• 100 g green olives (pitted)
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 250 g cherry tomatoes
• 4 spring onions
• 250 g yellow lentils (hulled)
• 1 tsp curry powder
• 0.5 tsp ground cumin
• 400 ml poultry broth
• 2 sprigs rosemary
• 2 tbsp crème fraîche

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Set the heating function to top and bottom heat.
2. 2. Rinse the rolled roast briefly. Pat it dry with a kitchen towel. Lay the meat flat. Cover it with the ham slices. Finely chop the olives. Spread the olives over the ham. Roll the meat tightly. Fold in the open sides while rolling. Tie the roll securely with kitchen twine. Season the roll with salt and pepper. Heat oil in a pan. Brown the roast well on all sides. Remove the roast from the pan. Place it on a deep baking sheet. Pour some water into the pan and over the roast. Put the tray in the oven. Bake the roast for about 30 minutes. Turn the roast occasionally. Pour pan juices over it repeat
3. 3. Wash the spring onions. Clean them. Slice them into fine rings. Sauté the rings briefly in the pan drippings. Sprinkle with curry powder. Sprinkle with cumin. Sauté the spices briefly. Deglaze the pan with the broth. Add the lentils. Add the rosemary. Simmer the vegetables gently. Stir occasionally. Cook the lentils for about 15 minutes. Stir in the crème fraîche. Season with salt and pepper.
4. 4. Remove the roll from the oven. Remove the kitchen twine. Slice the roll. Place the tomatoes on the lentils. Arrange the roast slices on top. Serve the dish.

Nutrition per serving

• kcal: 611
• Protein: 76 g · Fett/Fat: 20 g · Carbs: 31 g