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🍽️ Turkey Rolls with Lentil Filling

250 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 garlic clove
• 250 ml classic vegetable broth
• 75 g yellow lentils
• 1 tsp curry powder
• 150 g cucumber (1 piece)
• 100 g yogurt (1.5% fat)
• salt
• 4 sprigs flat-leaf parsley
• pepper
• 560 g thin turkey schnitzel (8 thin turkey schnitzel)
• 1 tbsp rapeseed oil

Instructions

1. 1. Peel the onion and cut it into small cubes.
2. 2. Peel the garlic clove and chop it finely.
3. 3. Bring the vegetable broth to a boil in a pot.
4. 4. Add the onion cubes, the chopped garlic, and the lentils to the boiling broth.
5. 5. Bring the mixture back to a boil.
6. 6. Stir the curry powder into the lentil mixture.
7. 7. Reduce the heat to low and let the lentils cook covered for about 25 minutes.
8. 8. Transfer the cooked lentils into a bowl.
9. 9. Let the lentils cool down for about 20 minutes, stirring occasionally.
10. 10. Wash the cucumber thoroughly.
11. 11. Remove the hard ends of the cucumber (trim).
12. 12. Cut the cucumber into pieces.
13. 13. Place the cucumber pieces into a blending cup.
14. 14. Add the yogurt to the blending cup.
15. 15. Puree the cucumber and yogurt finely with a hand blender.
16. 16. Season the cucumber yogurt with salt.
17. 17. Wash the parsley.
18. 18. Shake the parsley dry.
19. 19. Pluck the parsley leaves from the stems.
20. 20. Mash the cooled curry lentils finely with a fork.
21. 21. Season the mashed lentils with salt and pepper.
22. 22. Rinse the turkey cutlets under cold water.
23. 23. Pat the turkey cutlets dry with kitchen paper.
24. 24. Place the turkey cutlets side by side on a work surface.
25. 25. Spread the lentil mixture evenly over the cutlets.
26. 26. Top the lentil filling with the parsley leaves.
27. 27. Roll the cutlets up tightly starting from the short side.
28. 28. Secure each roll with a wooden skewer.
29. 29. Heat the oil in a non-stick pan.
30. 30. Fry the turkey rolls on all sides over medium heat.
31. 31. Reduce the heat to low and let the rolls cook covered for about 15 minutes.
32. 32. Remove the pan from the heat.
33. 33. Let the turkey rolls cool down in the pan.
34. 34. Taste the cucumber yogurt again and adjust seasoning if needed.
35. 35. Fill the cucumber yogurt into a screw-top jar.
36. 36. Pack the turkey rolls into a rectangular food storage container with a capacity of about 1.5 liters.
37. 37. Serve the rolls together with the cucumber yogurt.

Nutrition per serving

• kcal: 250
• Protein: 39 g · Fett/Fat: 4 g · Carbs: 12 g