Turkey, Pasta and Lentil Hotpot

8 Mar

 

 

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For Sunday dinner we had a delicious turkey breast and even though it was absolutely yummy, we had lots of leftovers so I had to do something useful with it. So I kind of just started to chop the onions and then one thing led to another and I somehow finished with this. I have to say it was a wonderful success, even if it was totally unplanned. This dish has a lovely tomato sauce that has sweet and spicy notes which helps to warm you from the inside.

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Turkey and Lentil Hotpot (Serves 4)

1 onion, diced

3 garlic cloves, minced

1tbsp rapeseed oil

4-5 button mushrooms, quartered

1/2 pepper, diced

1 x 400g tin chopped tomatoes

200ml chicken stock

1/2tsp dried chilli flakes

1tsp sweet paprika

1tsp dried mixed herbs

3/4tsp granulated sugar

400g cooked turkey breasts, cut into strips

1 x 400g tin green lentils, drained

200g wholewheat pasta shapes

salt and pepper

parmesan shavings, to serve

  • Heat the oil in a large non-stick casserole dish and fry the onions and garlic for 3-4mins then add the mushrooms and green pepper and fry for a further 2mins.
  • Pour in the tinned tomatoes and chicken stock. Season with chilli flakes, paprika, mixed herbs and sugar. Mix to combine.
  • Turn the heat down and simmer for about 5mins, add the turkey and lentils and season with salt and pepper.
  • Cook the pasta according to the packet instructions and add to the casserole dish.
  • Stir and serve hot with parmesan shavings, if you want.

 

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2 Responses to “Turkey, Pasta and Lentil Hotpot”

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