A MEAL YOU CAN MAKE
Turkey & mushroom lentils
Turkey with tender mushrooms and lentils in tomato sauce
About 56 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 350g Turkey breast, 3 cm pieces
- 240g Tinned lentils, drained
- 200g Mushrooms, sliced
- 400g Tinned tomatoes, chopped
- 150g Onion, finely chopped
- 10g Garlic, minced
- 15ml Olive oil
- 1 tsp Dried oregano
- 200ml Water
Allergens: Check all ingredient packaging; no allergen-free assurance. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~433 kcal · 56g protein · 32g carbohydrate · 10g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Drain 240g tinned lentils. Slice 200g mushrooms, chop 150g onion (finely chopped) and 10g garlic (minced). Measure 400g tinned tomatoes (chopped), 1 tsp dried oregano and 200ml water. Keep 350g turkey breast (3 cm pieces) chilled until loading; keep raw poultry and its utensils separate.
Start the pan
Warm 15ml olive oil. Soften 150g onion (finely chopped) for 3 minutes. Add 350g turkey breast (3 cm pieces) and stir for 4 minutes. Add 200g mushrooms (sliced) and 10g garlic (minced), then 1 tsp dried oregano, 240g tinned lentils (drained), 400g tinned tomatoes (chopped) and 200ml water. Bring to a simmer. Wash hands and raw-turkey utensils.
Cook gently
Simmer gently, covered, over low heat. Stay nearby. Pause another hands-on task before stirring or adjusting the heat. Add a little water if the mixture catches or becomes too thick; extend the timer if the ingredients need longer.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check, finish & portion
Use a clean probe to check the thickest turkey pieces. Check the mushrooms are tender and the lentils are steaming hot before portioning. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.