avec sauce au yogourt et à la coriandre et chana dal croustillant
Ingrédients: Poivron • Dinde haché • Lentilles rouges • Chou frisé • Sauce au yogourt (lait) (crème, lait pasteurisé, concentré de protéines de lait, yogourt (lait partiellement écrémé, lait écrémé en poudre, culture bactérienne), crème acidulée (substances laitières, fécule de maïs modifiée, gomme de guar, carraghénane, gomme de caroube, citrate de sodium, culture bactérienne), concombre, ail, citron, vinaigre, fécule de maïs modifiée, eau, huile de canola, sel, poivre blanc, herbes aromatiques, sorbate de potassium) • Chana dal (channadal, sel, chili, paprika, huile de canola0 • Vinaigre de riz (vinaigre de riz, sucre, sel) • Concentré de bouillon de bœuf (bouillon de bœuf, sucres (maltodextrine, sucre), graisse de bœuf, sel, arôme naturel, extrait de levure, gomme xanthane) • Mélange d’épices marocain (épices, sel, sucre, poudre de paprika, poudre d'ail, poudre d'oignon, huile de canola, oléorésine de paprika, dioxyde de silicium) • Coriandre • Ail.
Allergens
Tags
Dinde hachée
250 g
Lentilles rouges
0.5 cup
Poivron
2 unit(s)
Chou kale, haché
56 g
Gousses d'ail
1 unit(s)
Coriandre
7 g
Chana dal
28 g
Concentré de bouillon de bœuf
1 unit(s)
Sauce au yogourt
3 tbsp
Vinaigre de riz assaisonné
1 tbsp
Mélange d’épices marocain
8 g
Huile
1 tbsp
Sucre
0.25 tsp
Sel
0.5 tsp
Poivre
0.25 tsp
- Before starting, preheat the oven to 450°F.
Wash and dry all produce. - Using a strainer, rinse lentils until water runs clear.
- To a medium pot, add lentils and enough water to cover by 1-inch (use same for 4 servings). Bring to a simmer over medium-high, then reduce heat to low. Cook for 4-6 min, stirring occasionally, until lentils are tender but still firm to the bite. (NOTE: It's okay if lentils start to split a little bit.)
- Strain lentils and return to the pot, off heat. Season with salt and pepper.
- While lentils cook, halve, then core peppers.
- To an unlined baking sheet, add peppers and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper. Toss to coat.
- Arrange peppers, cut-sides down. Roast in the bottom of the oven for 12-16 min, flipping halfway, until tender and golden.
- Peel, then mince or grate garlic.
- Roughly chop cilantro.
- Remove and discard any tough stems from kale, then roughly chop.
- To a small bowl, add yogurt sauce, half the cilantro, half the garlic and 1 tbsp (2 tbsp) water. Season with salt and pepper. Stir to combine.
- To a large bowl, add kale, vinegar, 1/2 tbsp (1 tbsp) olive oil, 1/4 tsp (1/2 tsp) sugar and 1/4 tsp (1/2 tsp) salt. Using your hands, gently massage kale until dark green. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add chana dal to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on it so it doesn't burn!)
Transfer to a plate.
- Reheat the same pan over medium-high.
- When hot, add turkey, Moroccan Spice Blend, broth concentrate and remaining garlic to the dry pan. Season with salt and pepper. Cook for 3-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add lentils and 1/4 cup water (use same for 4 servings). Season with salt and pepper. Cook 1-2 min, until water absorbs.
- Stuff turkey-lentil mixture into pepper halves.
- Divide marinated kale between plates.
- Top with stuffed peppers.
- Drizzle yogurt sauce over top.
- Sprinkle chana dal and remaining cilantro over top.
If you've opted to get beef, cook in the same way the recipe instructs you to cook turkey.**
590
kcal
Calories
21
g
Fat
3.5
g
Saturated Fat
54
g
Carbohydrate
13
g
Sugar
11
g
Dietary Fiber
43
g
Protein
100
mg
Cholesterol
1520
mg
Sodium
0
g
Trans Fat
1250
mg
Potassium
150
mg
Calcium
5
mg
Iron
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