Turkey lentil ragout

Ingredients

• 250 g Turkey breast, fat free, off bone and raw, sliced
• 630 ml Homemade chicken stock
• 15 ml Olive oil
• 50 g Bread, whole-wheat, toatsed
• 150 g Lentils
• 2 clove Garlic, chopped
• 1 tsp Sweet red paprika powder
• 1/2 tsp Cumin seed, ground
• 1/4 tsp Cloves, ground
• 1/4 tsp Cayenne pepper
• 1 pcs Onion, diced
• 1 pcs Large carrots, diced
• 250 g Plum tomatoes, chopped finely

Method

1. Toast the bread slices.
2. Place in a food processor and process until you have a breadcrumbs.
3. Soak the lentils overnight.
4. Drain and rinse.
5. Place the lentils in a saucepot and cover with water.
6. Cook for 25-30 minutes or until tender.
7. Heat some olive oil in a skillet.
8. Add the turkey and cook until golden brown.
9. Place aside.
10. Heat some more oil.
11. Add the onions and carrots.
12. Cook until tender.
13. Add garlic and spices and cook until fragrant.
14. Toss in the lentils and tomatoes.
15. Add stock and chicken.
16. Simmer for 30 minutes.
17. Add the breadcrumbs and stir to combine.
18. Serve warm.