Lentils with curried turkey and lemon recipe

  • Serves 4
  • 15mins to prepare and 20mins to cook
  • 295 calories / serving
  • Healthy
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A delicous twist on a turkey curry, this spicy lentil dish is packed with flavour and makes a quick and easy midweek meal.

  1. Heat the sunflower oil in a large saucepan set over a medium heat. Sweat the onion for 4-5 mins until softened then add the ground spices, chilli and seasoning. Add the turkey breast and cook for 5-6 mins, stirring until cooked through.
  2. Meanwhile, heat 300ml (1/2 pint) water in a large saucepan until simmering then add the lentils. Simmer for 2-3 mins until heated through then drain. Add the lentils to the turkey and stir well.
  3. Season with lemon juice, salt and pepper. Spoon into serving dishes and garnish with the lemon wedges, parsley leaves and extra chillis before serving.

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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
  • Energy 1240kj 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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