Feta & clementine lunch bowl

A bowl of food with broccoli Quick Vegetarian Recipes

Preparation and cooking time

  • Prep:15 mins
  • Cook:15 mins
  • Easy
  • Serves 2

Pair piquant feta with green lentils, sweet clementines and crunchy peppers in this colourful packed lunch. It’s low-calorie and rich in vitamin C and fibre

Nutrient Unit
kcal 357
fat 19g
saturates 5g
carbs 29g
sugars 17g
fibre 8g
protein 13g
salt 0.7g
Veggie vermicelli


  • 1 red onion , halved and thinly sliced
  • 1 lemon , zested and juiced
  • 2 clementines , 1 zested, flesh sliced
  • 2 garlic cloves , chopped
  • 400g can green lentils , drained
  • 1 tbsp balsamic vinegar
  • 1 ½ tbsp rapeseed oil
  • 1 red pepper , quartered and sliced
  • 60g feta , crumbled
  • small handful mint , chopped
  • 4 walnut halves , chopped


  • STEP 1

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

  • STEP 2
Enchilada pie

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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