Servings: 4
231 kcal
Preparation time: 1.5 hours (+ 4 hours marinating)
• turkey thighs 500 g • red lentils 130 g • onion 1 pc. • garlic 1 clove • olive oil 2 tbsp. • salt • freshly ground black pepper for the marinade: • garlic 2 cloves • Greek yogurt 250 ml • lemon 1/2 • cumin 1/2 tsp. • cayenne pepper 1/2 tsp. • salt • pepper
1. For the marinade: peel garlic and chop it, then mix with yogurt, lemon juice and finely grated lemon zest, add cumin and cayenne pepper. Season with salt, pepper and put thighs in marinade. Leave at least for 4 h.
2. Preheat oven to 180 ° C. Wipe with a paper towel marinade, put thighs on a baking sheet and bake for 50-55 minutes, basting occasionally with precipitated juice.
3. Cook lentils for 15 minutes until al dente. Peel garlic and
onion and finely chop. Heat olive oil in a frying
pan and fry the onion for 3-4 minutes until soft. Add
garlic and lentils. Season with salt, pepper, and cook
for another 5 minutes, stirring occasionally. Put spicy
thigh on lentils and serve.