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Warm lentils with roast turkey and carrots

Oven-roasted turkey breast with rosemary lentils and carrots.

  • 30 min
  • 1 serving
  • Italian cuisine
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Warm lentils with roast turkey and carrots

Per serving

Calories
436 kcal
Protein
42.9 g
Carbohydrates
42.9 g
Fat
11.7 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Turkey breast120 g
  • Cooked lentils150 g
  • Carrots2
  • Extra virgin olive oil8 g
  • Rosemaryto taste
  • Garlic1 clove
  • Saltto taste
  • Black pepperto taste

In season: October – March

Method

  1. Turn the oven on to 200 °C. Peel the carrots and slice them into rounds about half a centimetre thick; peel and crush the garlic clove.
  2. Put the turkey breast in a roasting tin, rub it with a drizzle of oil, season with salt and pepper and lay the rosemary on top. Roast for 20 minutes, until golden outside and the juices run clear when you cut into the centre.
  3. Meanwhile heat the remaining oil with the garlic in a frying pan over a medium heat, add the carrots and sauté for 8 minutes, until tender; add the drained lentils and warm them for another 3 minutes. Season with salt and pepper and remove the garlic.
  4. Let the turkey rest for 3 minutes so it stays juicy, then slice it.
  5. Serve the lentils and carrots with the sliced turkey on top.

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