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Turkey breast with mango, pumpkin and red lentils
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Preparation time:
25 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
685
Calories
56 g
Carbohydrates
50 g
Protein
24 g
Fat
Ingredients:
 | Olive oil | 1 Teaspoon |
 | Hokkaido pumpkin | 110 g |
 | Water (still) | 50 ml |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Coriander (dried) | 15 g |
 | Vegetable broth | 1 Tablespoon |
 | Mango (fresh) | ¼ (125 g) |
 | Turkey breast fillet (organic quality) | 150 g |
 | Lentils (red, raw) | 40 g |
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Preparation:
Step 1:
Cook lentils in boiling water for 6-8 minutes. Meanwhile, wash, clean and remove seeds from pumpkin. Cut pumpkin into wedges and wedges in turn cut into thin slices. Cut mango from stone. Peel and dice the flesh.
Step 2:
Rinse the meat, pat dry and cut into cubes. Drain and drain the lentils . Heat oil in a large frying pan. Sear the meat in it for about 3 minutes while turning it. Add the pumpkin and fry for another 3-4 minutes. Season with salt and pepper. Add the lentils, pour in the broth and simmer over medium heat for about 3 minutes.
Step 3:
Wash coriander, shake dry and chop coarsely except for a few leaves for garnish. Add mango and cilantro to pan and stir in. Season with salt and pepper and finally garnish with cilantro.
Macronutrient distribution:
The recipe Turkey breast with mango, pumpkin and red lentils is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Stove
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