Lentil-Potato Stew with Turkey

Ingredients

• 800 g potatoes
• 4 Spring Onions
• 1 Garlic clove
• 2 tbsp butter
• 800 ml vegetable broth
• 1 tbsp curry powder
• 250 g red lentils
• 400 g turkey breast fillet
• Salt
• black pepper (freshly ground)
• 2 tsp vinegar

Instructions

1. 1.

   Peel the potatoes and cut them into cubes.

2. 2.

   Wash, trim, and slice the spring onions diagonally into rings about ½ cm thick.

3. 3.

   Peel and chop the garlic.

4. 4.

   In a pot, sauté the potatoes, spring onions, and garlic in 1 tbsp hot butter; add curry powder and let it toast briefly, then pour in the broth. Simmer for about 20–25 minutes.

5. 5.

   Rinse the lentils under running water and add them to the pot after about 10 minutes of cooking time.

6. 6.

   Season the turkey with salt and pepper and brown it in the remaining butter for about 2–3 minutes; remove, slice into strips, and fold into the stew. Season with vinegar, salt, and pepper and serve in bowls.