Turkey leg roast with garlic and red lentil casserole

I haven't posted in the blog for quite a long time, I didn't reallly cook anything new either, but today I managed to go to the farmer's market and buy a really nice turkey leg. Since today isn't that hot, I thought it was time to bring out the more substantial ingredients. I forgot to soak the lentils yesterday, I made this dish with red lentils, but I think this recipe might even work better with them. It's not a very complicated thing to do, although you want to start roasting the turkey because it needs at least 2 hours in the oven to be completely soft. Those of you who like chili con carne, but want to cook something lighter with the same spices, I recommend this recipe.

Ingredients for the turkey: 

• 1 turkey leg, the upper part, without bone
• mustard accodring to taste
•  2 cloves of garlic
• salt

Ingredients for the red lentil casserole:

• a big cup of red lentils
• 2 corns on the cob or 1 can of corn
• 1 carrot
• 2 onions
• 3 cloves of garlic
• 4 tomatoes
• 1 can of creamed tomato
• salt, pepper
• 1 coffee spoon of chili powder or cayenne pepper
• 1 teaspoon of grated cumin
• 3 bay leaves
• water

Take the bone out of the turkey leg and put it into a fireproof dish with the skin on the bottom. Cut match sized pieces of the garlic and cut little wholes into the meat and push the garlic into the wholes. Sprinkle salt on the turkey and spread the mustard on it. Cover it with tin foil and roast it at 200 deg Celsius at least for 2 hours. Pour some water under it from time to time to avoid burning the bottom half of the meat (this will become the gravy for the meat in the end). 

For the casserole, chop the onion fine and start cooking it with the cover on because we want to cook it, not to fry it. Chop the tomatoes fine and add them to the onions after 15 minutes. Add the bay leaves too and cover the dish. Cook it until the tomato becomes totally soft. Meanwhile dice the carrot and chop the garlic fine. Cook the corn on the cob for 10 minutes in boiling water and then cut the grains off the cob. When the tomatoes are cooked, add the carrot and cook it until it's half done. Pour some water in it, and then add the corn and the seasoning. Pour approx. 1/2 litre of water into the dish and finally, add the lentils. Keep stiring because the lentils can stick to the bottom of the dish. The lentils will soak most of the water so you will have to pour some more into it in the end. Add the creamed tomato and some more salt and seasoning if neccessary.