Roasted Turkey Leg with Lentils
Preheat the oven to 180°C (approximately 350°F).
Rinse the legs, pat dry and season with salt and pepper. Brush a baking dish with a little melted butter, add the turkey leggs and oven-fry 20 minutes. Add a little broth, return the pan to the oven and cook 50-60 minutes, basting the meat occasionally with butter and broth.
Blanch the lentils in a pot of boiling water and drain. Peel the carrot, celery, potatoes and onion and cut everything into small cubes. Heat the oil in a saucepan, add the vegetables and saute 1-2 minutes, Stir in the lentils and add enough water so that everything is just covered. Add a sprig of rosemary, partially cover and simmer, stirring occasionally, for 30 minutes. Add more water as necessary to keep the lentils covered. Blanch the tomatoes in a pot of boiling water for 10 seconds, Drain, peel, quarter, core and roughly chop. Add the tomatoes to the lentils during the last 5 minutes of cooking and season with salt and vinegar.
Pluck half of the remaining rosemary, chop finely and add to the lentils. Serve together with the turkey on plates and garnish with the remaining rosemary.
If desired, serve with bread.