Turkey and lentil stew with carrots

Ingredients

For 1 serving

• Turkey legs140 g
• Lentils40 g
• Carrots100 g
• Celery40 g
• Onion40 g
• Tomato passata100 g
• Bay leavesto taste
• Extra virgin olive oil8 g
• Whole wheat bread30 g
• Saltto taste
• Black pepperto taste

Contains: gluten, celery,

In season: October – March

Method

1. Peel the onion and carrots and wash the celery; cut everything into roughly 5 mm dice. Remove the skin from the turkey thighs and cut the meat into roughly 3 cm cubes. Rinse the lentils in a sieve, picking out any small stones.
2. Heat the oil in a casserole over medium-low heat and gently fry the vegetables for 5 minutes, stirring, until soft and the onion is translucent.
3. Turn up the heat, add the turkey and brown it for 5 minutes, until golden on all sides.
4. Add the lentils, tomato passata, bay leaf and about two glasses of water, season with salt and pepper and bring to the boil; cover and cook over low heat for 35 minutes, stirring now and then, until the lentils are tender and the sauce is thick. Add a splash of water if it gets too dry.
5. Toast the wholemeal bread for 2 minutes, until crisp; remove the bay leaf and serve the stew hot with the bread.