(serves 2-4)

  • Cooked Turkey (leftovers), pulled/shredded
  • 1 cup red lentils or cooked lentils
  • 1 tsp oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, finely chopped
  • ½ cup raisins/sultanas
  • 1 chilli, finely chopped
  • ¼ tsp ground turmeric
  • 1 tsp ground cumin
  • 1 large Tbsp. curry powder
  • Pinch of cinnamon
  • salt & black pepper
  • 2 Tbsp. Tomato puree
  • 2-3 cups vegetable stock
  • 1 large tomato, chopped
  • Lemon zest & juice
  • handful fresh chopped coriander


  • Cook onions with a tsp. of oil in a deep heavy pan, medium to high heat, add a pinch of sea salt and cook until brown.
  • Add the shredded cooked turkey, garlic, chilli, turmeric, cumin, curry, cinnamon, sea salt & black pepper, sultanas, tomato puree and stir fry for 2 minutes, until brown.
  • Add vegetable stock and lentils, cook on medium-high heat until lentils are cooked, and stock has evaporated, 10 minutes approx.
  • Stir in the chopped tomato, zest & lemon juice and cook for 2 minutes. Stir in a large handful of chopped coriander and serve.

*My Nutrition Tips: You can use cooked lentils, but reduce the amount of vegetable stock by half. Also, you can make this a vegan/vegetarian dish by replacing the turkey meat with chickpeas, cauliflower, peas, etc.

Credit: Chef Jeeny Maltese from My Nutrition Ireland