2 1/2 cups of lentils (500g)
1 cup of butter (200g)
2 large onions, finely chopped or processed
5 cloves of garlic, processed
2 cups of olive oil (480ml)
3 large red bell peppers, cut into pieces
4 small tomatoes, peeled and cubed (270g)
1 cup of chicken broth (240ml)
To taste: salt
1 smoked turkey breast, cut into strips (1kg)
Fresh parsley, chopped (to sprinkle)
2 1/2 cups of lentils (500g)
1 cup of butter (200g)
2 large onions, finely chopped or processed
5 cloves of garlic, processed
2 cups of olive oil (480ml)
3 large red bell peppers, cut into pieces
4 small tomatoes, peeled and cubed (270g)
1 cup of chicken broth (240ml)
To taste: salt
1 smoked turkey breast, cut into strips (1kg)
Fresh parsley, chopped (to sprinkle)
Prepare the lentils: in a large pot, bring 2 liters of water to a boil and add the lentils
When it reaches a simmer, reduce the heat and cook until tender but still firm
Drain and reserve
In a medium pan, melt 1/2 cup of butter over low heat
Add the onion and garlic and cook until golden brown
Remove from heat and set aside in the pan
In another pan, with olive oil, sauté the red bell pepper over low heat until tender
Strain, process or puree in a blender and pass through a sieve
Add to the pan with the onion mixture
Combine the cooked lentils, chicken broth, and salt to taste
Simmer until it reaches a boil again
Check the seasoning and add salt if needed
Remove from heat and set aside
In a skillet, melt the remaining butter over low heat
Add the turkey breast and cook, stirring occasionally, until warm
Place the cooked lentils in a large serving dish, top with the turkey breast, and sprinkle with parsley
Serve immediately
335 calories per serving
Note: If desired, prepare the lentils one day ahead and store it in the refrigerator, covered
At serving time, prepare the turkey breast and reheat the lentils.
