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Ingredients

Method

  • STEP 1

    Mix the onion with the lemon juice, lemon and clementine zest and garlic.

  • STEP 2

    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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Recipe from Good Food magazine, January 2019

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A star rating of 4.3 out of 5.15 ratings
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