Recipe Inspiration

Ingredients...

100ml Olive oil

1kg Minced turkey meat

200g Solions Caramelised Onion

200g Peeled and finely diced carrot

200g Peeled and finely chopped celery (or leek)

20g Peeled and crushed garlic

20g Tomato paste

10g Smoked paprika

5g Dried oregano

Freshly ground black pepper

200g Red lentils, soaked overnight and drained

800g Chopped tomato

32g Essential Cuisine Turkey Stock Mix

x2 Large bay leaves

20g Oscar Red and Port Wine Reduction

Pasta of your choice

Grated parmesan(optional)

Method...

1.Heat half the oil in a suitable pan, add the minced turkey, breaking up with a spoon, cook until golden brown. Remove from the pan to one side and scrape any sediment from the pan.

2. Add the remaining oil to the pan and heat, then, add the Solions Caramelised Onion, carrot and celery (or leek), cook for 2 minutes, stir in the garlic and tomato paste, cook for a further 2 minutes, stirring regularly. Add the paprika, oregano and pepper.

3. Stir in the lentils, chopped tomato, Turkey Stock Mix, bay leaves and Oscar Red and Port Wine Reduction. Simmer for 25 minutes, stirring occasionally, until the lentils are tender and the sauce is thick and rich, adjust the consistency with hot water if required. Check the seasoning and remove bay leaves.

4. Finish and serve with your choice of wholewheat, pappardelle, rigatoni or spaghetti (or gluten free alternative) sprinkle with the parmesan if desired.