Quick, simple and comforting this delicious 20-minute recipe from our Head Chef André is the perfect thing for cosy nights at home. Super lean and a great source of protein, turkey is a great addition to this weeknight favourite and works brilliantly with the classic flavours in this dish. Green beans, onion, sage, and lentils are gently combined to create a velvety sauce that works brilliantly with the golden pan-fried turkey steaks. Topped with a sprinkling of chopped walnuts for an added layer of texture, you can't go wrong with this delicious recipe.
Tracklements Apple and sage Jelly
Chicken Stock Powder
a) Halve, peel and thinly slice the onion. Trim the green beans then chop into thirds. b) Pick the sage leaves from their stalks and thinly slice (discard the stalks). c) Drain and rinse the lentils in a sieve.
a) Heat a splash of oil in a frying pan over medium-high heat. b) Season the turkey with salt and pepper. When the oil is hot, brown the turkey for a 1 minute on each side then lower the heat to medium and sprinkle on half the sage. c) Continue until cooked through, 3-4 mins on each side. IMPORTANT: The turkey is cooked when it is no longer pink in the middle. When the turkey is cooked, transfer to a plate and cover with foil to keep warm.
a) Meanwhile, heat a splash of oil in a large saucepan over medium-high heat. b) Add the onion, and green beans. Stir and cook until, 3 mins. c) Add the remaining sage and cook for 1 minute. d) Add the water (see ingredients for amount) and stock powder. Stir to dissolve the stock powder.
a) Add the lentils and apple and sage jelly to the saucepan. b) Stir to dissolve the jelly and then add the crème fraîche. c) Bring to to the boil, then simmer for 2 mins to make sure the lentils are piping hot. Remove from the heat.
a) Stir any resting juices from the turkey into the lentils. b) Taste the lentils and season with salt and pepper if necessary.
a) Share between your bowls. b) Top with the turkey steak and finish with a sprinkling of walnuts. Enjoy!