© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb lentil beans
4 Medium onions, thinly sliced
6 Cloves garlic, coarsely chopped
6 Medium carrots, peeled and thinly sliced
4 tbsp fresh thyme, cleaned
4 tbsp fresh rosemary, cleaned
4 tbsp fresh sage, cleaned
4 tbsp fresh parsley, cleaned
As needed salt and pepper
4 LEMON GARLIC SEASONED TURKEY BREAST TENDERS
2 Large lemons, zested
2 tbsp olive oil
2 tsp coarsely ground pepper
1 tsp coarse salt
6 c mixed salad greens, cleaned and chilled
Cook 1 pound lentils with onions, garlic, carrots and ½ cup mixture of fresh herbs. Cover lentils with proportion of broth or water as directed on lentil package. Season with salt and pepper if water is used. Cook according to package directions.
Cut turkey tenders lengthwise along connective tissue of tenderloin. Lightly pound tenders to ¼-inch thickness.
Spread cooked lentils, pureed or whole, to within ½-inch of edges. Sprinkle each with zest of ½ lemon and 2 tablespoons fresh herb mixture.
Roll turkey tenders tightly to enclose lentils and form a pinwheel. Tie with string to truss.
Sauté 2 tenders in 1-tablespoon olive oil; sprinkle each with ½ teaspoon pepper and ¼ teaspoon salt. Sauté until golden brown. Repeat with remaining tenders.
Roast in a preheated 400 degree F oven for 20 minutes or until internal temperature reaches 170 degrees F. Let stand 10 minutes. Slice on the diagonal.
For each portion: place ½ cup mixed salad greens on individual plates. Top with 1/3-cup lentils and 3 turkey slices.
Total Calories 260
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 55 g
Sodium 550 mg
Potassium 627 mg
Total Carbohydrates 29 g
Dietary Fiber 12 g
Sugars 7 g
Protein 31 g
% Daily Protein 210
% Daily Vitamin C 25
% Daily Calcium 8
% Daily Iron 30