Lentil Stew with Turkey, Egg and Carrot

Ingredients

• Lentils3/4 cup (150 g)
• Egg1 count (55 g)
• Turkey150 g
• Carrot1/2 medium (30 g)
• Winter Squash1/2 cup (70 g)
• Yogurt1/4 cup (60 g)
• Garlic1/2 clove (2 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked lentils.

2. 2

   Step 2

   Dice the winter squash. Boil water with a pinch of salt and cook for about 8-10 minutes until soft.

3. 3

   Step 3

   At the same time, boil the carrot in another pot for about 6-10 minutes until soft.

4. 4

   Step 4

   In the meantime, add salt and pepper to the turkey. Preheat a grill, pour some oil, the turkey and cook each side for 4 minutes over medium heat.

5. 5

   Step 5

   In the same pot you boiled the winter squash, take some water off and then smash the winter squash until creamy.

6. 6

   Step 6

   Add the cooked lentils, salt and pepper to taste and, if you want, curry. Mix well.

7. 7

   Step 7

   At the same time, heat the remaining oil in a pan and crack the egg. Fry until the white sets.

8. 8

   Step 8

   For the sauce: Chop the garlic and mix it with plain yogurt, lemon juice and salt and pepper to taste.

9. 9

   Step 9

   Serve the turkey, lentils stew, fried egg and carrot on a plate. Pour the yogurt dressing on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lentil Stew with Turkey, Egg and Carrot can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.