Sliced smoked turkey breast, already flavored and ready to eat, gets a quick warm-through with sautéed onion, then meets a bed of soft lentils and a bright vinegar finish. One skillet, minimal work, and dinner is ready in twenty minutes.

Serves 2. 25 minutes, 12 at the stove.

About 450 calories a serving, 30 g protein, 37 g carbohydrate, 20 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a skillet over medium heat. Dice 1 medium onion and cook it, stirring, until softened, about 5 minutes. Mince 2 garlic cloves and add them to the pan, cooking until fragrant, about 1 minute.
2. While the onion softens, drain and rinse one 10 oz can of lentils. Slice 8 oz of honey smoked turkey breast into strips.
3. Add the lentils to the skillet and stir to warm them through, about 3 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.3 min
4. Arrange the turkey slices on top of the warm lentils, cover the pan, and heat through over low heat for 2 minutes. Drizzle with 1 tablespoon red wine vinegar and serve straight from the pan.2 min

Note Swap canned chickpeas for lentils if that is what you have. Leftovers keep three days covered in the fridge and reheat gently on the stovetop. Serve with crusty bread and a simple green salad to stretch the meal.