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Turkey breast with mango, pumpkin and red lentils

Turkey breast with mango, pumpkin and red lentils

Preparation time:
25 min
Difficulty level:

Nutritional values:

56 g
50 g
24 g


Olive oilOlive oil 1 Teaspoon
Hokkaido pumpkinHokkaido pumpkin 110 g
Water (still)Water (still) 50 ml
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Coriander (dried)Coriander (dried) 15 g
Vegetable brothVegetable broth 1 Tablespoon
Mango (fresh)Mango (fresh)¼ (125 g)
Turkey breast fillet (organic quality)Turkey breast fillet (organic quality) 150 g
Lentils (red, raw)Lentils (red, raw) 40 g


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
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
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