- 1 tbsp of olive oil
- 500g of turkey breast, diced
- 1 medium red onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 3 celery stalks, sliced
- 1 medium yellow pepper, cut into 2cm pieces
- 2 tbsp of ground coriander
- 1 x 400g can of cherry tomatoes
- 1 x 400g can of no added salt lentils, rinsed and drained
- 200g of green beans, sliced diagonally
- 2 tbsp of chopped fresh flat leaf parsley, to garnish
- Heat half the oil in a large heavy-based frying pan set over a high heat. Add the turkey and cook for two to three minutes until browned. Transfer to a plate and set aside.
- Heat the remaining oil in the same pan over a medium heat. Add the onion, garlic, celery and pepper and cook, stirring, for six to seven minutes until softened. Add the coriander, tomatoes, lentils and three tbsp water to the pan and bring to the boil. Reduce the heat and simmer for 10 min or until the sauce is thickened. Add the beans and turkey and cook, covered, for 5 min or until the beans are bright green and tender and the turkey is cooked through.
- Sprinkle with the chopped parsley and black pepper.
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