• 2 red onion, halved and thinly sliced
  • 2 lemon, zested and juiced
  • 4 clementine’s, 1 zested, flesh sliced
  • 4 garlic cloves, chopped
  • 2 x 14 oz can green lentils, drained
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • 2 red pepper, quartered and sliced
  • 4 oz feta, crumbled
  • small handful mint, chopped
  • 8 walnut halves, chopped


Mix the onion, lemon juice, lemon, clementine zest, and garlic together
Drizzle the balsamic vinegar and 2tbsp oil over the lentils
Heat 2 tablespoons oil in a large non-stick wok and stir fry peppers for 3mins
Add half of the onion and cook until soft
Mix the cooked onions and peppers, clementine’s, raw onion, feta, mint and walnut pieces with the lentils