Turkey pan with beetroot and lentils

Name: Turkey pan with beetroot and lentils
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Mountain Lenses; 60 g Arugula; 500 g Red beets (cooked, vacuum packed); 2 red onions; 600 g Turkey escalope; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Balsamic vinegar

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Mountain Lenses
60 g Arugula
500 g Red beets (cooked, vacuum packed)
2 red onions
600 g Turkey escalope
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Balsamic vinegar

Directions

1
Rinse the lentils in a sieve and cook in boiling water for about 30 minutes. In the meantime, sort out the rocket, wash and drain. Cut the beetroot into slices (Attention, strong colouring - wear disposable gloves!).
2
Onions peel, halve and in fine strips cut. Wash the meat, dab dry and cut into cubes.
3
Heat the oil in a large frying pan. Brown the meat in it all around for about 5 minutes. Season with salt and pepper. Take out. Fry the onions in the frying fat. Add beetroot, 5 tablespoons water and vinegar, bring to the boil.
4
Drain the lentils and put them in the pan with the meat, warm them up. Mix in the rocket well. Season to taste with salt, pepper and 1 pinch of sugar.