Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Heat the rapeseed oil in a large frying pan pan over a medium heat. Add the onion, mushrooms and Brussels sprouts and cook for 10 minutes, or until they start to brown and soften. Stir from time to time. Add the lentils and wine and bring to the boil. Reduce the wine until it is almost completely absorbed by the vegetables. This will add flavour.
Add the cream, stock, turmeric and turkey and bring back to a gentle boil. Turn down to a very gentle simmer and cook for 5 minutes, until the turkey is piping and the lentils are soft.
Meanwhile, dry-roast the peanuts in a small frying pan over a high heat until golden brown, and add them to the turkey and vegetables.
Add the lime juice, salt and pepper. Taste and add more lime, salt, pepper or chilli to your liking.
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If you’re out (or over) sprouts, try substituting them for savoy cabbage. I serve this on its own as the lentils bulk it out. Feel free to serve with basmati rice if you’re hungry.”