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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This came from the Somerfield magazine. A really nice spicy dish that I serve with rice for tea then have with jacket potato the next day for lunch. Have made with onion if I haven't got any leeks works just as well. And I don't usually add the creme fraiche because I don't tend to keep it in, but is lovely without. Ingredients:
2 tablespoons vegetable oil |
350 g turkey breast, fillets cut into chunks |
2 medium leeks |
1 red pepper, sliced |
1 garlic clove, crushed |
1 teaspoon dried chili pepper flakes |
400 g plum tomatoes |
40 g split red lentils |
200 ml chicken stock |
45 ml creme fraiche |
Directions:
1. Heat the oil in a large pan and fry turkey quickly for about 1 minute.
2. Stir in the leeks, pepper and garlic and cook for further 3-4 minutes stirring occasionally.
3. Add the chilli flakes, tomatoes, lentils and stock.
4. Bring to the boil, cover, then simmer gently for about 20 minutes or until all the ingredients are tender.
5. Adjust the seasoning to taste and stir in the creme fraiche if using.
6. Serve with rice or crusty bread.
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