Turkey & clementine lunch bowl

Nuts, pulses and lean meat make this a protein-rich lunch that's perfect to promote recovery after exercise. It's also packed with vitamin C and folate

  • Prep:15 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 509
  • fat 18g
  • saturates 2g
  • carbs 34g
  • sugars 16g
  • fibre 10g
  • protein 48g
  • salt 0.6g


  • 1 red onion, halved and thinly sliced
  • 1 lemon, zested and juiced
  • 300g diced turkey breast
  • 2 tbsp rapeseed oil
  • 2 clementine, 1 zested and the flesh chopped
  • 2 garlic cloves, chopped
  • 400g can green lentils, drained
  • 1 tbsp balsamic vinegar
  • 1 red pepper, quartered and sliced
  • small handful mint, chopped
  • 4 walnut halves, broken


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  1. Tip the onion into a bowl and mix with the lemon juice. Put the turkey in a bowl and add half the oil, the lemon and clementine zest and the garlic then mix well.

  2. Tip the lentils into two bowls or lunchboxes and drizzle over the balsamic vinegar. Heat the remaining oil in a large non-stick wok, add the pepper, and stir-fry for 3 mins. Now add the turkey and half the onion and continue frying until the turkey is cooked and the pepper is tender. Pile on top of the lentils then add the clementine flesh, remaining onion, mint and walnut pieces.

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