Turkey Hearts in Smoked Paprika Sauce with Yellow Lentil Puree and Spinach
Main Dishes • European
Description
Turkey hearts in smoked paprika sauce with yellow lentil puree and spinach
Ingredients
- Chicken hearts 15 oz
- Garlic 5 cloves
- Smoked salt 3 teaspoons
- Olive Oil 3 tablespoons
- Potato 1 piece
- Green onion tops to taste
- Salt to taste
- Onion 1 piece
- Black Beluga Lentils 5 oz
- Fresh basil leaves 1 bunch
Step-by-Step Guide
Step 1
Rinse the turkey hearts, pat dry, and cut off the blunt end along with the fat. Slice them crosswise, removing any blood clots from the center, rinse again, and pat dry.
Step 2
Finely chop the onion and sauté it in a small amount of olive oil. Set aside one clove of garlic, finely chop the rest, and add it to the onion. Cook, stirring, for 1-2 minutes, sprinkle with both types of paprika, mix, and set aside.
Step 3
Sauté the hearts in a clean skillet until lightly browned, then add the onion with garlic and paprika, along with the chopped tomato (peel it). If the sauce is too thick, add a few tablespoons of hot water and simmer until cooked through (the hearts should remain firm in texture).
Step 4
Season with salt and the very finely chopped clove of garlic, and sprinkle with finely chopped green onion.
Step 5
Cook the lentils and garlic (finely chopped) in a small amount of water until done (the lentils should be fully cooked). Add olive oil and the rinsed and dried spinach, mix, cover, and turn off the heat. Let it sit for 3-5 minutes, season with salt, and add a bit of hot pepper to taste. Serve together with the hearts in the paprika sauce.
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