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🍽️ Crispy turkey cutlets on creamy red lentils

594 kcal · 30 min · 4 servings

Ingredients

• 1 bunch spring onions
• 3 tbsp oil
• 200 g red lentils
• 600 ml chicken broth
• 4 turkey cutlets (approx. 150 g each)
• salt
• pepper (from the mill)
• 1 tsp curry powder
• 250 g pineapple chunks (can)

Instructions

1. 1. Rinse the spring onions under running water.
2. 2. Pat them dry with a kitchen towel.
3. 3. Slice the onions into thin rings.
4. 4. Heat one tablespoon of oil in a pot.
5. 5. Sauté the onion rings in the oil for a short time.
6. 6. Add the washed red lentils to the pot.
7. 7. Fry the lentils briefly together with the onions.
8. 8. Pour the broth into the mixture.
9. 9. Bring everything to a boil.
10. 10. Place a lid on the pot.
11. 11. Let the lentils simmer gently for about 10 minutes.
12. 12. Season the turkey cutlets with salt.
13. 13. Season them with pepper.
14. 14. Season them with curry powder.
15. 15. Heat the remaining oil in a frying pan.
16. 16. Fry the cutlets in the pan.
17. 17. Fry them for about 4 minutes on the first side.
18. 18. Turn the cutlets over.
19. 19. Fry them for about 4 minutes on the second side.
20. 20. Fry them until they are golden brown.
21. 21. Take the pineapple out of the can.
22. 22. Drain the pineapple.
23. 23. Add the pineapple to the cooked lentils.
24. 24. Adjust the seasoning of the lentils with salt.
25. 25. Adjust the seasoning of the lentils with pepper.
26. 26. Place the cutlets on the plates.
27. 27. Serve the cutlets together with the rice.

Nutrition per serving

• kcal: 594
• Protein: 70 g · Fett/Fat: 19 g · Carbs: 33 g