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| 4 | Turkey breasts |
| 4 Esslöffel | olive oil |
| 1 | Pinches cayenne pepper |
| 6 | Cardamom pods |
| 4 | black peppercorns |
| 1 | cloves garlic |
| 1 Esslöffel | olive oil |
| 1 gross | onion |
| 2 | chillies red |
| 1 | Cm; (1/2 inch) fresh |
| | Root ginger |
| 225 Gramm | Green lentils; (8 oz) |
| 900 Milliliter | Vegetable stock; (1 1/4 pints) |
| | salt |
| | black pepper freshly ground |
| 2 Esslöffel | Sour cream or natural yogurt |
| 2 Esslöffel | Coriander leaves; (optional) |
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Bat out the turkey breasts, unitl approx.5mm thick. Pour over the olive oil, cayenne pepper, cardamom and black pepper. Set to one side for 2 hours.
Heat the oil in a saucepan and fry the onion until just softened. Stir in the garam masala and ginger and cook for 1 minute.
Add the lentils and stock, bring to the boil and simmer for 25 minutes or until the lentils are just cooked.
To serve, spoon the warm lentils onto serving dishes and drizzle with a little sour cream. Top each with an escalope of turkey and scatter over the coriander leaves is using.
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