Instructions
Follow the steps and taste along the way.
Prepare the vegetables and dip
Thinly slice the cabbage, coarsely grate the carrot, and finely chop the onion. Press the garlic into the yogurt, then add the lemon juice, finely chopped dill, and 0.5 g of the salt. Stir and set aside.
Soften the onion and carrot
Heat the olive oil in a large skillet over medium heat. Add the onion and carrot and cook for 4 minutes, until the onion softens and the carrot starts to turn lightly golden.
Brown the turkey
Increase the heat to medium-high and add the turkey. Break it into smaller pieces with a wooden spoon and cook for 6–7 minutes, until fully cooked through and browned in spots. Stir in the cumin, smoked paprika, and black pepper.
Finish the lentil mixture
Add the cabbage and the remaining 1.5 g of salt. Cook for 3 minutes, stirring occasionally, until the cabbage softens slightly but still has some bite. Add the lentils and heat through for another 3–4 minutes, stirring constantly.
Serve with lemon yogurt
Remove the skillet from the heat, taste, and adjust with salt from the measured amount or with pepper as needed. Divide the mixture between two plates and add half of the yogurt dip to each serving. Serve warm.
