Turkey Roulades with Lentil Filling

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 cutlets (8 thin turkey cutlets)
• 1 tbsp Rapeseed Oil

Instructions

1. 1.

   Peel and dice the onion. Peel and mince the garlic.

2. 2.

   Bring the vegetable broth to a boil. Add onions, garlic, and lentils; bring back to a simmer. Stir in curry powder.

3. 3.

   Cover and cook the lentils over low heat for about 25 minutes. Transfer to a bowl and let cool while stirring occasionally for about 20 minutes.

4. 4.

   Meanwhile, wash, peel, and chop the cucumber into pieces. Place in a mixing bowl. Add yogurt and blend with an immersion blender until smooth. Season with salt.

5. 5.

   Wash parsley, shake dry, and pluck the leaves.

6. 6.

   Mash the curry lentils with a fork, seasoning with salt and pepper to taste.

7. 7.

   Rinse turkey cutlets, pat dry with paper towels, and lay them side by side. Spread the lentil mixture on each cutlet and top with parsley leaves.

8. 8.

   Roll each cutlet from the short end and secure with a wooden skewer.

9. 9.

   Heat oil in a non-stick pan over medium heat. Brown the roulades all around. Cover and cook over low heat for about 15 minutes more. Remove from heat and let cool.

10. 10.

    Taste the cucumber yogurt again and adjust seasoning if needed. Transfer to a screw-top jar for transport. Pack the turkey roulades into a rectangular food storage container (about 1.5 L capacity). Serve with the cucumber yogurt.