2 1/2 cups of lentils (500g)
1 cup of butter (200g)
2 large onions, well chopped or passed through a processor
5 garlic cloves, minced or passed through a processor
2 cups of olive oil (480ml)
3 large red bell peppers, cut into pieces
4 small tomatoes, peeled and cut into cubes (270g)
1 cup of chicken broth (240ml)
Salt to taste
1 smoked turkey breast, cut into strips (1kg)
Chopped fresh parsley (for garnish)
2 1/2 cups of lentils (500g)
1 cup of butter (200g)
2 large onions, well chopped or passed through a processor
5 garlic cloves, minced or passed through a processor
2 cups of olive oil (480ml)
3 large red bell peppers, cut into pieces
4 small tomatoes, peeled and cut into cubes (270g)
1 cup of chicken broth (240ml)
Salt to taste
1 smoked turkey breast, cut into strips (1kg)
Chopped fresh parsley (for garnish)
Prepare the lentils: In a large pot, bring 2 liters of water to a boil
Add the lentils and cook until they are tender but still firm
Drain and reserve
In a medium pot, melt 1/2 cup of butter over low heat
Add the onion and garlic and fry until golden brown
Remove from heat and reserve in the pot
In another pot, with olive oil, sauté the red bell pepper over low heat until soft
Drain, blend in a processor or blender, and strain through a sieve
Add to the pot with the onion mixture
Join the tomato and bring to a boil
Add the cooked lentils and chicken broth and maintain at a simmer
Check the seasoning and add salt if needed
Remove from heat and reserve
In a skillet, melt the remaining butter over low heat
Add the turkey breast and cook until heated through
Place the lentils in a large serving dish, distribute the turkey breast on top, and sprinkle with parsley
Serve hot
335 calories per serving
Note: If desired, prepare the lentils one day in advance and store in the refrigerator, covered
At the time of serving, cook the turkey and reheat the lentils.
