Lentil curry with pineapple

Name: Lentil curry with pineapple
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 70 g dried lentils; 200 ml Vegetable broth (instant); 3 (approx. 100 g) Spring onions; 2 Pineapple rings (canned); 150 g Turkey Breast; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground pepper; 1-2 TEASPOONS Curry Powder; 2 TABLESPOONS Whipped cream

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

70 g dried lentils
200 ml Vegetable broth (instant)
3 (approx. 100 g) Spring onions
2 Pineapple rings (canned)
150 g Turkey Breast
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground pepper
1-2 TEASPOONS Curry Powder
2 TABLESPOONS Whipped cream

Directions

1
Bring the lentils to the boil in the stock. Cook over medium heat for 1 1/4 hours. Clean and wash spring onions and cut them diagonally into pieces of about 3 cm length. Cut pineapple rings into quarters. Cut turkey meat into strips, fry all around in a little oil and season with salt and pepper, take out.
2
Heat the remaining oil in the pan. Brown the pineapple and spring onions in it and take it out. Add the lentils with the broth to the pan, season with curry. Add cream, pineapple and spring onions, bring to the boil and season with salt and pepper