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Le Chaudron recipe
Lentilles à la tomate et dés de dinde
Lentils in tomato sauce with diced turkey
⏱ 45 minServes 4Easy350 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
250 g (9 oz)green lentils
400 g (14 oz)turkey cutlets
400 g (14 oz)tomatoes, chopped
1onion
2carrots
2 clovesgarlic
1 tbspolive oil
1 tspcumin
- 250 g (9 oz) green lentils
- 400 g (14 oz) turkey cutlets
- 400 g (14 oz) tomatoes, chopped
- 1 onion
- 2 carrots
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tsp cumin
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Dice the turkey, slice the onion and garlic, and cut the carrots into small, even cubes.
- Heat the olive oil in the Dutch oven and sear the turkey for a few minutes until golden.
- Add the onion, garlic and carrots and cook 5 min, stirring.
- Add the rinsed lentils, cumin and crushed tomatoes, then pour in two glasses of water.
- Cover and simmer 30 min over low heat, stirring now and then, until the lentils are tender.
- Adjust the salt and pepper, add a little water if needed and serve hot in shallow bowls.
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