- 1 red onion, halved and thinly sliced
- 1 lemon, zested and juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 clementines, 1 zested, flesh sliced
The smallest and sweetest variety of tangerine is sweet and tangy, contains no seeds and is…
- 2 garlic cloves, chopped
- 400g can green lentils, drained
- 1 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 1½ tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 red pepper, quartered and sliced
- 60g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- small handful mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 4 walnut halves, chopped
Mix the onion with the lemon juice, lemon and clementine zest and garlic.
Tip the lentils into two bowls or lunchboxes and drizzle over the balsamic and 1 tbsp oil. Heat the remaining oil in a large non-stick wok, add the pepper and stir-fry for 3 mins. Tip in half the onion and cook until tender. Pile on top of the lentils, then mix the clementines, remaining onions, feta, mint and walnut pieces.
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