Turkey breast with mango, pumpkin and red lentils

Name: Turkey breast with mango, pumpkin and red lentils
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150 g red lentils; 450 g Hokkaido Pumpkin; 1 (approx. 500 g) ripe mango; 600 g Turkey breast fillet; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 200 ml Vegetable broth; 1/2 bunch Coriander

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

150 g red lentils
450 g Hokkaido Pumpkin
1 (approx. 500 g) ripe mango
600 g Turkey breast fillet
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
200 ml Vegetable broth
1/2 bunch Coriander

Directions

1
Cook the lentils in boiling water for 6-8 minutes. In the meantime wash, clean and seed the pumpkin. Cut the pumpkin into slices, cut the slices into thin slices. Cut mango from the stone. Peel and chop the flesh.
2
Rinse meat, dab dry and cut into cubes. Drain the lentils and let them drain.
3
Heat the oil in a large frying pan. Sauté the meat for about 3 minutes while turning it. Add pumpkin and fry for another 3-4 minutes. Season with salt and pepper. Add lentils, add stock and simmer at medium heat for about 3 minutes.
4
Wash the coriander, shake dry and chop coarsely, except for a few leaves for garnishing. Add mango and coriander to the pan and stir in. Season to taste with salt and pepper. Garnish with coriander.