Ingredients

• 2 tablespoons oil
• 1 onion
• 300 g turkey fillet
• 1/3 cup green lentils (or orange)
• 3 litres chicken broth or stock
• 1/3 head of young green cabbage
• 2 tablespoons tomato concentrate
• seasonings: salt, 1/3 teaspoon pepper, 2 teaspoons dried Herbes de Provence, 1 teaspoon caraway seeds (or ground), 1/2 teaspoon coriander seeds (or ground)
• for serving: parsley

Preparation

1. In a pot with 1 tablespoon of oil, soften the onion. Cut the turkey fillet first into slices across the grain, then into strips and finally into cubes.
2. Push the onion to the side of the pot, pour the second tablespoon of oil into the empty space and add the meat, brown it well, stirring occasionally. Combine with the onion, season with spices and cook a few minutes more.
3. Add the dry lentils and cook for about 2 minutes. Bring the broth to a boil separately. When the ingredients in the pot are well browned, pour in the hot broth and bring to a boil. Cover and cook for about 20 minutes (orange lentils only need 10 minutes).
4. Add the chopped cabbage and cook for about 10 minutes more. Add the tomato concentrate, stir and cook for 2 minutes. Remove from heat, check seasoning and sprinkle with chopped parsley.