Lentils with curried turkey and lemon recipe

  • Serves 4
  • 15mins to prepare and 20mins to cook
  • 295 calories / serving
  • Healthy
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Not sure what to do with your Christmas leftovers? This is a quick and easy way of using up leftover turkey and storecupboard ingredients that even your dinner guests will be surprised! 

Heat the sunflower oil in a large saucepan set over a medium heat. Sweat the onion for 4-5 minutes until softened then add the ground spices, chilli and seasoning. Add the turkey breast and cook for 5-6 minutes, stirring until cooked through.

Meanwhile, heat 300ml (1/2 pint) water in a large saucepan until simmering then add the lentils. Simmer for 2-3 minutes until heated through then drain. Add the lentils to the turkey and stir well.

Season with lemon juice, salt and pepper. Spoon into serving dishes and garnish with the lemon wedges, parsley leaves and extra chillis before serving.

See more Leftover recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 250g ready to eat puy lentils
  • 300ml water
  • 50ml sunflower oil
  • 1 large onion, finely chopped
  • 1 red chilli, de-seeded and finely diced
  • 350g turkey breast, diced
  • 2tsp ground coriander
  • 1tsp garam masala
  • 1tsp ground cumin
  • 1tsp chilli powder
  • ½tsp turmeric
  • juice of 1 lemon
  • 1 lemon, cut into wedges
  • a few parsley leaves
  • salt
  • pepper
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  • Energy 1239kj 295kcal 15%
  • Fat 14g 20%
  • Saturates 2g 10%
  • Sugars 4g 4%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 16g Protein 28g Fibre 4.3g

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